High-Protein Pizza Breakfast Casserole (Printable)

Savory morning casserole with Greek yogurt crust, eggs, pepperoni and cheese.

# What You’ll Need:

→ Greek Yogurt Dough

01 - 1 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup plain Greek yogurt, nonfat or 2%

→ Toppings

05 - 8 large eggs
06 - ½ cup low-fat milk
07 - 1 cup shredded part-skim mozzarella cheese
08 - ½ cup shredded reduced-fat cheddar cheese
09 - ½ cup turkey pepperoni slices
10 - ½ teaspoon dried oregano
11 - ½ teaspoon garlic powder
12 - ¼ teaspoon black pepper
13 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch sheet pan or casserole dish.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - Add Greek yogurt to dry ingredients and mix with a spoon until shaggy dough forms. Knead briefly until smooth. Press dough evenly into prepared pan forming a thin base.
04 - In a large bowl, whisk together eggs, milk, oregano, garlic powder, and black pepper until well combined.
05 - Pour egg mixture evenly over dough base. Sprinkle both cheeses over eggs and top with turkey pepperoni slices.
06 - Bake for 20-25 minutes or until eggs are set and cheese is golden and bubbly.
07 - Let cool for 5 minutes. Garnish with fresh parsley if desired. Slice and serve warm.

# Expert Tips:

01 -
  • Packed with 22g of protein per serving for lasting energy.
  • Uses a quick, yeast-free Greek yogurt dough for an easy crust.
  • Ideal for meal prep and simple to reheat throughout the week.
02 -
  • Let the casserole rest for at least 5 minutes after baking to allow the eggs to set, making it easier to slice.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days for a quick grab-and-go breakfast.
  • Check ingredient labels for turkey pepperoni and cheeses to ensure they meet your specific dietary needs regarding allergens like wheat, eggs, or milk.
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