High-Protein Pizza Breakfast Casserole (Print Version)

A satisfying morning bake combining pizza flavors with nutritious Greek yogurt dough, eggs, and cheese.

# Components:

→ Greek Yogurt Dough

01 - 1 cup plain Greek yogurt, 2% or nonfat
02 - 1 cup self-rising flour, plus extra for dusting
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon dried oregano
05 - 1/4 teaspoon salt

→ Toppings and Filling

06 - 6 large eggs
07 - 1/2 cup low-fat milk
08 - 1 cup shredded part-skim mozzarella cheese
09 - 1/2 cup shredded cheddar cheese
10 - 1/2 cup turkey pepperoni slices
11 - 1/2 cup low-sugar pizza sauce
12 - 1/4 cup diced bell pepper, optional
13 - 1/4 cup diced red onion, optional
14 - 1 tablespoon chopped fresh basil or parsley, optional for garnish
15 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 400°F. Lightly grease or line a 9x13-inch rimmed sheet pan with parchment paper.
02 - In a medium bowl, combine Greek yogurt, self-rising flour, garlic powder, oregano, and salt. Mix until a shaggy dough forms. Transfer to a lightly floured surface and knead briefly until smooth, approximately 2 to 3 minutes.
03 - Roll or press dough into a rectangle that fits the prepared sheet pan. Transfer to the pan and press evenly to the edges, creating an even base.
04 - Spread pizza sauce evenly over the dough base in a thin, uniform layer.
05 - In a large bowl, whisk together eggs, milk, a pinch of salt, and black pepper until well combined and smooth.
06 - Sprinkle half of the mozzarella and cheddar cheese over the pizza sauce. Pour the egg mixture evenly over the cheese layer.
07 - Top with turkey pepperoni, remaining cheese, diced bell pepper, and red onion if using. Distribute evenly across the surface.
08 - Bake for 22 to 25 minutes, or until the eggs are fully set and the cheese is golden and bubbly.
09 - Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley if desired. Slice into portions and serve warm.

# Expert Advice:

01 -
  • It tastes like pizza but actually keeps you full until lunch, thanks to the protein-packed eggs and Greek yogurt base.
  • Make it once on Sunday and you've got breakfast sorted for half the week without feeling like you're eating the same boring thing twice.
02 -
  • Don't skip the brief kneading step on the dough, or you'll end up with a dense, gummy base instead of something with structure and slight chew.
  • Make sure your eggs are completely whisked with the milk before pouring, because lumpy patches of unbeaten egg will cook faster and create dry spots.
03 -
  • If your oven runs hot or cold, check the casserole at the 20-minute mark rather than waiting the full 25; ovens vary wildly and there's no shame in knowing yours.
  • Let the Greek yogurt dough come to room temperature for 10 minutes before rolling if it feels stiff, and dust your surface with flour, not water, to prevent sticking.
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