Save One Tuesday morning, I was staring at my fridge wondering how to make breakfast feel less like a chore and more like something worth waking up for. I had Greek yogurt left over from a failed smoothie experiment, a bag of self-rising flour, and this wild idea that pizza flavors could somehow work at 7 a.m. Three minutes later, I was pressing dough onto a sheet pan, and by the time it came out of the oven, my entire kitchen smelled like a pizzeria had moved in. That casserole changed how I thought about meal prep.
I made this for a weekend camping trip with friends, and watching people's faces light up when they realized this casserole was both healthy and actually delicious was priceless. One friend asked if I'd bought it from a bakery, which felt like the highest compliment possible.
Ingredients
- Plain Greek yogurt: This is your secret weapon for moisture and protein without heaviness; use 2% or fat-free and don't skip it thinking regular yogurt will work the same way.
- Self-rising flour: Already has leavening built in, so your dough rises gently and stays tender; if you don't have it, just mix all-purpose flour with baking powder and salt yourself.
- Garlic powder and dried oregano: These two transform the dough from blank canvas to pizza-adjacent without needing fresh herbs.
- Large eggs: Six eggs create that custardy, protein-rich binding that holds everything together.
- Low-fat milk: Keeps the egg mixture creamy while staying true to the high-protein goal.
- Mozzarella and cheddar cheeses: Part-skim versions give you that melty goodness without unnecessary fat; mix both for depth.
- Turkey pepperoni: Leans into the pizza flavor while being leaner than pork versions, making each slice feel indulgent but honest.
- Pizza sauce: Pick low-sugar if you can find it, and taste it first because some brands are aggressively salty.
- Bell pepper and red onion: Optional but they add sweetness and texture that cuts through the richness beautifully.
Instructions
- Get your oven ready and prep your pan:
- Preheat to 400°F and line a 9x13-inch sheet pan with parchment paper or grease it well. This step takes 30 seconds but saves you 10 minutes of scrubbing later.
- Mix your dough base:
- Combine Greek yogurt, self-rising flour, garlic powder, oregano, and salt in a bowl until shaggy, then knead on a floured surface for 2 to 3 minutes until smooth. You'll feel it transform from sticky to silky, and that's exactly right.
- Press dough into the pan:
- Roll or press your dough into a rectangle that fits your sheet pan, pushing it all the way to the edges. Don't stress about perfect edges; this is breakfast, not a bakery.
- Sauce your base:
- Spread pizza sauce evenly over the dough in a thin layer. A spatula works better than a spoon for this.
- Layer your cheese strategically:
- Sprinkle half the mozzarella and cheddar over the sauce. This creates a cheese cushion between sauce and egg mixture.
- Whisk and pour the eggs:
- In a large bowl, whisk eggs with milk, salt, and pepper until completely combined, then pour evenly over the cheese layer. The whisking is important because it distributes the milk throughout and prevents dry patches.
- Add remaining toppings:
- Scatter turkey pepperoni, remaining cheese, bell pepper, and red onion across the top. Don't hold back here; these toppings are your flavor and texture insurance.
- Bake until golden:
- Bake for 22 to 25 minutes until the eggs are set and cheese is bubbly and golden on top. You'll know it's done when the center no longer jiggles when you gently shake the pan.
- Cool and slice:
- Let it sit for 5 minutes, then slice into six generous portions. This rest time lets everything set so you don't end up with scrambled casserole.
Save Last month, a friend with celiac disease asked if I could make something she could actually eat at a breakfast gathering. I made a batch swapping in regular flour with the proper baking powder ratio, and she cried a little when she took the first bite, saying it was the first time in three years someone had made her breakfast that felt normal. That moment taught me this casserole is more flexible and forgiving than it looks.
How to Make This Ahead
Assemble everything the night before, cover it tightly, and refrigerate. In the morning, pop it straight into the oven and add 3 to 5 minutes to your bake time since it's starting cold. I've done this countless times, and honestly, the flavors marry better overnight.
Storage and Reheating Tips
This casserole stores beautifully for four days in an airtight container in the fridge. Reheat individual slices in a 350°F oven for 8 to 10 minutes until warmed through, or microwave for 60 to 90 seconds if you're in a rush. The texture stays better in the oven, but I won't judge the microwave choice on busy mornings.
Flavor Variations to Try
This base is honestly a playground for whatever you have on hand or whatever mood you're in. Swap the pizza sauce for marinara, add spinach or sun-dried tomatoes, use spicy sausage instead of pepperoni, or throw in artichoke hearts and fresh mozzarella for an Italian accent. The Greek yogurt dough stays reliable through all of it, which is why I come back to this recipe constantly.
- Try jalapeños and cotija cheese for a Southwestern spin that's equally satisfying.
- Add a teaspoon of red pepper flakes to the dough if you want heat baked into every bite.
- Use part-skim ricotta mixed into the egg mixture for extra richness and protein without guilt.
Save This casserole taught me that breakfast doesn't have to be complicated or disappointing, and that sometimes the best meals come from standing in front of your fridge on a random Tuesday. Make this for yourself, make it for people you care about, and watch how something this simple becomes the thing people ask for again and again.
Recipe Questions
- → Can I make this breakfast bake ahead of time?
Absolutely. You can assemble the entire dish the night before, cover it tightly, and refrigerate. In the morning, simply bake as directed, adding a few extra minutes if baking cold. You can also bake it completely, slice into portions, and refrigerate for up to 4 days—just reheat individual servings in the microwave for about 1-2 minutes.
- → What can I substitute for the Greek yogurt dough?
If you don't have self-rising flour, make your own by combining 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. For a gluten-free version, use a 1-to-1 gluten-free flour blend with added xanthan gum. The dough relies on the combination of yogurt and flour for structure, so these substitutions work well while maintaining the texture.
- → How do I store and reheat leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. For best results, reheat in the oven at 350°F for 10-15 minutes until heated through, or microwave individual servings for 1-2 minutes. The crust may soften slightly after refrigeration, but the flavors will continue to develop.
- → Can I add other toppings or make it vegetarian?
This versatile bake welcomes many variations. For a vegetarian version, simply omit the turkey pepperoni or replace it with vegetables like mushrooms, spinach, or artichoke hearts. You can also add cooked turkey sausage, bacon bits, or diced ham for extra protein. Just keep in mind that adding too many watery vegetables may affect the cooking time.
- → Why use Greek yogurt in the dough?
Greek yogurt adds moisture, protein, and a subtle tang to the dough while keeping it tender. The acidity in the yogurt helps activate the self-rising flour, creating a light texture without requiring extensive kneading or rising time. This two-ingredient dough technique is popular in high-protein baking because it delivers satisfying results with minimal effort.
- → Is this suitable for meal prep?
This bake is ideal for meal prep because it holds up beautifully when made ahead. The eggs stay fluffy, the crust remains tender, and the cheese keeps its creamy texture. Portion it into individual containers for grab-and-go breakfasts throughout the week. Each serving delivers 20g of protein, making it a filling option to keep you satisfied until lunch.