Save to Pinterest One Saturday morning, I was staring at my fridge wondering how to make breakfast feel less repetitive, when it hit me—why not combine everything I loved about pizza night into a casserole? The Greek yogurt dough came together faster than I expected, and the smell of it baking with pepperoni and melted cheese had my roommate wandering into the kitchen asking questions before it was even done. That moment sealed it: this casserole became my go-to when I needed something that tasted indulgent but actually fueled my body the way I wanted.
I made this for a friend who'd just started meal prepping, and watching her face light up when she realized she could have a slice of this cold the next day changed how she thought about breakfast prep entirely. She texted me three days later saying she'd already made it twice and was experimenting with adding spinach. Those kinds of moments remind me that the best recipes aren't the fanciest—they're the ones that actually fit into real life.
Ingredients
- Plain Greek yogurt (2% or 0% fat): This is your secret weapon for a tender, high-protein base that behaves almost like traditional pizza dough but with better nutrition and a subtle tang that balances the richness of the toppings.
- Self-rising flour: It already contains the leavening you need, so the dough gets a slight lift and stays light—if you don't have it on hand, all-purpose flour works perfectly with a bit of baking powder and salt mixed in.
- Garlic powder and dried oregano: These mimic that classic pizza flavor profile from the very first bite, so you don't need to rely entirely on toppings to set the tone.
- Large eggs: They're the glue that holds everything together and adds significant protein without weighing down the casserole, making it feel more custardy than heavy.
- Low-fat milk: A splash of milk keeps the egg mixture from setting too firmly, giving you that tender texture that makes this feel more like a breakfast dish than a pizza pie.
- Mozzarella and cheddar cheese: The combination gives you the stretchiness of mozzarella with the sharp, savory depth of cheddar—split them so each cheese contributes its best quality.
- Turkey pepperoni: It delivers all the flavor and crispness of regular pepperoni but with less fat, so your casserole stays protein-forward without becoming greasy.
- Pizza sauce: Low-sugar varieties keep the casserole from becoming sweet, and spreading it directly on the dough lets it soften slightly while the eggs cook around it.
- Bell pepper and red onion: Optional, but they add color, texture, and freshness that cuts through the richness of cheese and eggs beautifully.
Instructions
- Set your stage:
- Preheat your oven to 400°F and prepare a 9x13-inch pan with parchment paper or a light grease—this keeps your base from sticking and makes cleanup almost laughably easy.
- Build your dough:
- Mix the Greek yogurt, flour, and seasonings together until a shaggy dough forms, then knead it briefly on a floured surface until it smooths out. It'll feel slightly different from traditional dough—a bit stickier, a bit softer—but that's exactly what you want for this casserole.
- Press into the pan:
- Roll or press the dough to fit your pan, making sure it reaches all the edges and corners evenly so you get a consistent base throughout. Don't stress about perfection; slight thickness variations actually create nice textural differences in the final slice.
- Sauce your foundation:
- Spread the pizza sauce evenly over the dough—you want coverage without drowning it, as the sauce will mingle with the eggs as they cook.
- Cheese, layer one:
- Scatter half of your mozzarella and cheddar blend over the sauce as your first cheese layer, which creates a barrier that keeps the dough from absorbing too much moisture while adding flavor depth.
- Whisk your eggs:
- In a separate bowl, beat together eggs, milk, salt, and pepper until the mixture is pale and homogeneous—this ensures the eggs cook evenly throughout the casserole instead of settling unevenly.
- Pour the custard:
- Pour the egg mixture evenly across the cheese, letting it settle into all the gaps and creating the creamy interior that makes this feel less like pizza and more like a sophisticated breakfast.
- Final toppings:
- Layer on your pepperoni, remaining cheese, and any vegetables you're using—this final layer crisps up slightly in the oven while anchoring all the flavors together.
- Bake to golden:
- Bake for 22 to 25 minutes, watching until the edges are set and puffy, the cheese is melted and beginning to brown, and the center is just firm when you shake the pan gently. The eggs should no longer jiggle in the middle but should still feel slightly yielding to the touch.
- Rest and serve:
- Let it cool for 5 minutes so the eggs firm up just enough to slice cleanly without falling apart, then add a sprinkle of fresh basil or parsley if you want that final restaurant-quality finish.
Save to Pinterest The first time I served this at a brunch gathering, someone asked if I'd bought it from a bakery and just plated it, which felt like the highest compliment I could receive. It looked restaurant-worthy, tasted deeply satisfying, and nobody around the table realized how much protein and nutrition was hiding under that melted cheese and pepperoni.
Make-Ahead Magic
This casserole is an absolute game-changer for meal prep because you can assemble it the night before, cover it tightly with plastic wrap, and bake it fresh in the morning while your coffee brews. The dough stays tender even after sitting in the fridge overnight, and if anything, the flavors have more time to mingle and deepen. I've also baked it completely, let it cool, cut it into portions, and refrigerated the slices for up to five days—they reheat beautifully in a 350°F oven for about 8 minutes until they're warm all the way through.
Flavor Riffs Worth Trying
Once you've made this the classic way, the casserole becomes a canvas for your preferences and whatever's in your produce drawer. Spinach wilts down beautifully when scattered under the eggs, caramelized onions add serious depth, and roasted tomatoes create pockets of tangy sweetness throughout. Swap the pepperoni for cooked sausage crumbles, crispy bacon, or ham if you want a different direction, or go vegetarian by doubling down on vegetables and adding a handful of fresh herbs directly into the egg mixture. The beauty of this approach is that the Greek yogurt dough and egg custard stay consistent, so you're really just playing with textures and flavor profiles on top.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to five days, and the quality stays impressive throughout the week because the eggs actually keep everything moist and forgiving. When you're ready to eat a slice, you can reheat it gently in a 350°F oven until warmed through, or if you're rushing, even eating it cold straight from the fridge works beautifully—the casserole is substantial enough to satisfy as a full meal whenever you grab it. The key to keeping it fresh-tasting is not letting it sit uncovered in the fridge, as it can pick up odors and dry out slightly around the edges.
- Cover any leftovers immediately after cooling to lock in moisture and prevent the edges from drying out.
- If you're freezing portions, wrap them individually in foil before placing in a container, and they'll keep for up to two months with minimal quality loss.
- Thaw frozen pieces in the fridge overnight, then reheat gently in a 325°F oven until just warmed through.
Save to Pinterest This casserole has become my answer when someone asks what breakfast actually looks like when you're serious about nutrition but refuse to be boring about it. It's the kind of dish that reminds you that healthy eating doesn't mean sacrificing flavor or satisfaction—it just means being a little creative about how you combine things.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish the night before, cover tightly, and refrigerate. In the morning, bake as directed, adding 5-10 minutes to the cooking time if baking cold.
- → What can I substitute for self-rising flour?
Mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. This combination replicates the leavening action of self-rising flour.
- → Is this breakfast bake freezer-friendly?
Absolutely. Cut into individual portions, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.
- → Can I use regular pepperoni instead of turkey?
Yes, traditional pepperoni works fine though it will add more fat and calories. Pat the slices with paper towels before topping to reduce excess grease.
- → How do I know when the eggs are set?
The center should not jiggle when the pan is gently shaken. A knife inserted near the center should come out clean, and the cheese will be golden and bubbly.
- → What vegetables work well in this breakfast bake?
Bell peppers, onions, spinach, mushrooms, or diced tomatoes all complement the pizza flavors. Sauté watery vegetables like mushrooms or spinach before adding to prevent excess moisture.