Pin My roommate challenged me to create a breakfast that didn't taste like diet food, and somehow this Greek yogurt pizza casserole became the answer. The first time I pulled it from the oven, the kitchen smelled like a pizzeria merged with an omelet station, and I knew I'd stumbled onto something special. It's become my go-to when I want to impress people without spending half the morning cooking.
I made this for a Sunday brunch last fall when everyone was tired of standard eggs and toast. Watching people's faces when they realized the base wasn't regular pizza dough but something lighter and protein-packed was worth every minute of prep. Someone asked for the recipe before they'd even finished their first bite, which felt like validation.
Ingredients
- All-purpose flour: Just 1½ cups keeps this light, paired with baking powder for lift without needing yeast.
- Plain Greek yogurt: The secret ingredient that makes the dough tender while boosting protein, use whatever fat percentage you prefer.
- Large eggs: Eight eggs create that custardy, set texture that makes this feel more casserole than scrambled.
- Low-fat milk: Keeps the egg mixture creamy without excess fat, and honestly any milk works if that's what you have.
- Part-skim mozzarella and reduced-fat cheddar: This combo melts into golden pockets while staying on the lighter side.
- Turkey pepperoni: The pizzeria touch that makes people ask if you used actual pizza sauce.
- Dried oregano and garlic powder: These aromatics tie the whole breakfast-pizza concept together.
Instructions
- Set up your kitchen:
- Preheat the oven to 375°F and grease a 9x13-inch pan generously so the edges don't stick. This is your moment to grab a coffee because everything after this moves quickly.
- Make the yogurt dough:
- Whisk flour, baking powder, and salt in a bowl, then fold in the Greek yogurt with a spoon until it comes together into a shaggy mess. Knead briefly with your hands until it feels smooth and cohesive.
- Build your base:
- Press the dough flat and even across the bottom of the pan, using wet fingers to smooth any rough spots. Think thin pizza crust, not focaccia.
- Prepare the egg custard:
- Whisk together eggs, milk, oregano, garlic powder, and black pepper in a large bowl until fully combined. This is where all that seasoning dissolves evenly.
- Assemble everything:
- Pour the egg mixture over the dough base, then scatter both cheeses and the turkey pepperoni on top. Don't worry about perfect coverage, it'll distribute as it bakes.
- Bake until golden:
- Bake for 20-25 minutes until the eggs are set but the edges still have a slight jiggle when you gently shake the pan. The cheese should be bubbly and golden.
- Cool and serve:
- Let it rest for 5 minutes so the eggs finish setting, then garnish with fresh parsley if you have it. Slice into squares and serve warm, or cool completely for meal prep.
Pin My sister brought this to her office potluck and texted me photos of people fighting over the last slice. That moment when food stops being about nutrition and becomes something people genuinely want is when you know you've created something worth repeating.
Why This Works for Breakfast
Most high-protein breakfasts feel like you're eating the gym, but this one tastes like comfort. The Greek yogurt in the dough brings moisture and tang without dairy heaviness, while the eggs and cheese create that satisfying richness your brain expects in the morning. It's the rare breakfast that feels indulgent but actually supports your goals.
Storage and Reheating
This casserole keeps beautifully in the fridge for up to 4 days, which is exactly why it became my Saturday prep routine. Reheat a slice in the microwave for 90 seconds and it tastes almost as good as fresh, or pop it in a 300°F oven for a few minutes if you want the cheese to have some texture again. Cold slices also work if you're eating it straight from the fridge, though that's not my preferred method.
Variations and Swaps
The beauty of this casserole is that it adapts to whatever you have on hand or whatever you're craving that week. Swap in diced bell peppers, mushrooms, or fresh spinach to add vegetables and make it even more nutritious, or use chicken sausage and marinara sauce for a different angle. I've even made it with caramelized onions and fresh herbs on a night when I felt fancy.
- If dairy isn't your thing, use dairy-free cheese and milk, though the dough will need an extra tablespoon of yogurt for the same texture.
- Vegetarian pepperoni or plant-based sausage works just as well and still gives you that savory, pizza-inspired flavor.
- Serve with marinara sauce for dipping if you want to lean into the pizza aspect, or keep it simple with hot sauce on the side.
Pin This casserole proved that healthy eating doesn't mean sacrificing flavor or that breakfast has to be boring. Make it once and you'll understand why it's become my answer to basically every brunch question.
Recipe FAQ
- → Can I make this breakfast casserole ahead of time?
Absolutely. Assemble the entire casserole the night before and refrigerate unbaked. When ready to serve, bake as directed, adding an extra 5-10 minutes if baking from cold.
- → Is Greek yogurt dough actually good?
The Greek yogurt dough creates a surprisingly tender and chewy base that holds up beautifully under the egg and cheese toppings. It's lighter than traditional dough while still providing that satisfying texture.
- → Can I use regular pepperoni instead of turkey pepperoni?
Yes, regular pepperoni works perfectly fine. Keep in mind it will be higher in fat and may release more oil during baking. Turkey pepperoni keeps the dish leaner while still delivering great flavor.
- → What vegetables can I add to this casserole?
Diced bell peppers, sautéed mushrooms, fresh spinach, or chopped onions all work wonderfully. Add about one cup of vegetables to the egg mixture before pouring over the crust.
- → How should I store leftovers?
Cut into individual portions and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven until warmed through.
- → Can I freeze this breakfast casserole?
Yes, freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave before serving.