Save It The smell of baked dough and melted cheese hit me before my alarm even went off. My roommate had thrown together some kind of breakfast sheet pan the night before, and by morning the whole apartment smelled like a pizzeria. I wandered into the kitchen half-awake, saw her slicing into this golden, bubbly casserole, and immediately asked for the recipe. She laughed and said it was just yogurt dough and eggs, but it tasted like someone had turned pizza into the best Sunday brunch.
I made this for a group of friends during a weekend camping trip, baking it in a lodge oven while everyone else was still groggy. The pepperoni crisped up just enough to look like little pizza coins, and the eggs stayed creamy underneath. By the time I brought it to the table, three people had already poured coffee and claimed their corners. It disappeared faster than I expected, and someone asked if I ran a breakfast catering business.
Ingredients
- All-purpose flour: Forms the base of the yogurt dough and gives it just enough structure to hold the toppings without getting soggy.
- Baking powder: Creates a slight lift in the dough so it stays tender and light instead of dense.
- Salt: Balances the tang from the yogurt and brings out the savory flavors in the eggs and cheese.
- Plain Greek yogurt: Replaces oil and yeast, adding protein and moisture while making the dough incredibly easy to work with.
- Large eggs: The heart of this casserole, providing structure, richness, and that fluffy baked texture.
- Low-fat milk: Thins the eggs just enough to keep them soft and custardy as they bake.
- Shredded part-skim mozzarella cheese: Melts beautifully and gives you those stretchy, golden cheese pulls everyone loves.
- Shredded reduced-fat cheddar cheese: Adds a sharper, tangy flavor that contrasts nicely with the mild mozzarella.
- Turkey pepperoni slices: Keeps the protein high and the fat lower while delivering that classic pizza taste.
- Dried oregano: Brings that unmistakable Italian seasoning aroma that makes it feel like breakfast pizza.
- Garlic powder: Adds a subtle savory note that deepens the overall flavor without overpowering the eggs.
- Black pepper: A light kick that wakes up the whole dish without adding heat.
- Chopped fresh parsley: Optional but worth it for a pop of color and a fresh, herby finish.
Instructions
- Prep the oven and pan:
- Preheat your oven to 375°F and lightly grease a 9x13-inch pan so the dough releases easily after baking. This step also ensures even cooking and a lightly crisp bottom crust.
- Mix the yogurt dough:
- Whisk together flour, baking powder, and salt, then stir in the Greek yogurt until it clumps into a shaggy dough. Knead it briefly with your hands until smooth, it should feel soft and slightly tacky but not sticky.
- Press the dough into the pan:
- Use your fingers to spread the dough evenly across the bottom of the pan, pressing it into the corners. Aim for a thin, even layer so it bakes through without staying doughy.
- Whisk the egg mixture:
- Combine eggs, milk, oregano, garlic powder, and black pepper in a bowl and whisk until fully blended. The seasonings should be evenly distributed so every bite tastes balanced.
- Pour and layer:
- Pour the egg mixture over the dough base, then sprinkle both cheeses evenly on top. Arrange the turkey pepperoni slices across the surface, spacing them so each serving gets a few pieces.
- Bake until set:
- Slide the pan into the oven and bake for 20 to 25 minutes, watching for the eggs to puff up and the cheese to turn golden. The edges should look slightly crisp and the center should no longer jiggle.
- Cool and garnish:
- Let the casserole rest for five minutes so it firms up and slices cleanly. Sprinkle fresh parsley over the top if you want a bright, herby finish.
Save It One Saturday morning I reheated a slice of this in a skillet instead of the microwave, and the bottom crisped up like a real pizza crust. My partner walked in, saw me eating it with hot sauce, and declared it better than takeout. We ended up making it every other week, tweaking the toppings each time, and it became our unofficial weekend breakfast tradition.
How to Store and Reheat
This casserole keeps beautifully in the fridge for up to four days, tightly covered or in an airtight container. I like reheating individual slices in a skillet over medium heat for a couple of minutes per side, which crisps up the bottom and warms the eggs without drying them out. You can also freeze portions wrapped in foil and tucked into a freezer bag, then reheat straight from frozen in a 350°F oven for about 20 minutes.
Ways to Customize Your Casserole
I have swapped turkey pepperoni for crumbled cooked sausage, diced ham, or even leftover rotisserie chicken, and each version tasted completely different. Adding sautéed bell peppers, mushrooms, or spinach gives it more texture and sneaks in extra vegetables without changing the base. If you want it spicier, toss in some red pepper flakes or use pepper jack cheese instead of cheddar.
Serving Suggestions
This casserole is hearty enough to stand alone, but I love serving it with a small bowl of marinara or ranch for dipping. A simple side salad with lemon vinaigrette balances the richness, and fresh fruit like berries or melon adds a refreshing contrast. If you are feeding a crowd, set out hot sauce, extra parsley, and grated Parmesan so everyone can customize their slice.
- Pair it with a green smoothie or fresh-squeezed orange juice for a balanced breakfast spread.
- Serve alongside roasted potatoes or hash browns if you want to make it feel more like brunch.
- Pack slices in lunchboxes with a side of cherry tomatoes and hummus for an easy grab-and-go meal.
Save It This casserole turned my weekday mornings into something I actually look forward to instead of rushing through. I hope it does the same for you, one warm, cheesy, protein-packed slice at a time.
Recipe FAQs
- → Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole the night before, cover it tightly with plastic wrap, and refrigerate. Bake it fresh in the morning, adding 5-10 extra minutes to the cooking time since it will be cold from the refrigerator.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until warmed through.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is essential for this dough because of its thick consistency and high protein content. Regular yogurt is too thin and will result in a wet, sticky dough that won't hold its shape properly.
- → What can I substitute for turkey pepperoni?
You can use chicken sausage, regular pepperoni, bacon bits, ham, or vegetarian pepperoni. For a plant-based option, try sautéed mushrooms or sun-dried tomatoes for similar savory flavor.
- → Can I freeze this casserole?
Yes, this casserole freezes well. Cut into individual portions, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
- → How do I know when the casserole is done?
The casserole is ready when the eggs are fully set in the center and no longer jiggly, and the cheese is golden and bubbly on top. A toothpick inserted in the center should come out clean, typically after 20-25 minutes at 375°F.