Save to Pinterest My Sunday meal prep routine completely transformed the moment I stopped overthinking breakfast and started building it like pizza. There's something deeply satisfying about layering a Greek yogurt dough, then pouring eggs over it, then finishing with cheese and pepperoni—it feels indulgent but reads as smart nutrition. This casserole emerged from a lazy morning when I had leftover turkey pepperoni, Greek yogurt I needed to use, and absolutely no patience for cooking six separate breakfasts during the week. What started as improvisation became my go-to recipe whenever I need to feed people without the circus of standing at a stove.
I brought this to a chaotic Saturday morning potluck where everyone arrived hungry and skeptical because, let's be honest, casseroles can be beige and forgettable. Someone asked if it was actually pizza disguised as a responsible breakfast, and the whole table nodded while eating thirds. That's when I realized this wasn't just convenient—it was genuinely crave-worthy, which is the difference between a recipe that works and one that becomes habit.
Ingredients
- All-purpose flour: Just 1½ cups creates a light, tender base that's thinner than pizza dough but sturdy enough to hold the egg custard without sogginess; don't skip the baking powder or your dough stays dense.
- Plain Greek yogurt: Nonfat or 2% works equally well and replaces the oil or butter you'd normally add to dough, keeping your protein count high without heaviness; it makes the base naturally tender.
- Eggs: Eight large ones are the binding backbone of your casserole, and they should be room temperature so they mix smoothly and set evenly without overcooked edges.
- Milk: Low-fat keeps the protein focus sharp while adding just enough liquid so the eggs set to custardy rather than rubbery; whole milk works if that's what you have.
- Shredded cheeses: Part-skim mozzarella melts beautifully and provides that familiar pizza character, while reduced-fat cheddar adds sharp depth—mixing two varieties beats using just one.
- Turkey pepperoni: Its saltiness and subtle smoke are essential; regular pepperoni works if that's your preference, though it'll shift the fat content slightly.
- Oregano and garlic powder: These aren't optional if you want the pizza illusion to feel complete; they're the flavor whisper that makes people ask what's different about this breakfast.
Instructions
- Heat the oven and prep your canvas:
- Preheat to 375°F while you lightly grease your 9x13-inch pan—use a pastry brush or crumpled paper towel with a touch of oil so the dough doesn't stick but stays thin and crispy on the bottom.
- Mix the dough without overthinking it:
- Whisk flour, baking powder, and salt together, then add Greek yogurt and stir just until a shaggy dough forms; knead for maybe thirty seconds until it's smooth and unified. Don't work it hard or your base will be tough instead of tender.
- Press and flatten your foundation:
- Transfer the dough to your pan and press it evenly across the bottom and slightly up the sides, using damp fingers so it doesn't stick to you. Aim for about quarter-inch thickness so it bakes through without burning on the edges.
- Whisk the egg custard:
- Crack all eight eggs into a large bowl, add milk, oregano, garlic powder, and black pepper, then whisk until the mixture is pale yellow and completely smooth. This is where your seasoning distributes evenly, so don't skip the whisking.
- Build the layers:
- Pour the egg mixture gently over your dough base, letting it find the edges and settle evenly. Sprinkle both cheeses across the surface, then scatter turkey pepperoni slices over everything so each slice gets some protein and cheese to grip.
- Bake until golden and set:
- Slide into the oven for 20 to 25 minutes—you're looking for the eggs to be just set (a slight jiggle in the center is fine) and the cheese to have turned golden and bubbly at the edges. Every oven runs hot or cool, so check at 20 minutes first.
- Rest and garnish:
- Pull it out and let it sit for five minutes so the casserole firms up and becomes easier to slice cleanly. A handful of fresh parsley scattered across the top adds color and brightness, though it's entirely optional.
Save to Pinterest My roommate used to say breakfast was just fuel, until she tasted this warm from the oven and asked for the recipe before she'd even finished her first slice. Watching someone's whole perspective shift over something as simple as pizza flavor at 8 a.m. reminded me that cooking isn't about complexity—it's about making people feel seen by the effort you've put in.
Variations That Actually Work
The beauty of this casserole is how willing it is to adapt without losing its identity. Bell peppers, mushrooms, or fresh spinach add nutrition and texture without overwhelming the pizza concept—just chop them small and scatter them over the dough before pouring the eggs so they have time to soften. Chicken sausage or vegetarian pepperoni swap in seamlessly if you're feeding people with different preferences, and honestly, each version tastes just as crave-worthy as the original.
Timing and Meal Prep Reality
This casserole actually improves slightly when made a day ahead and reheated gently in a low oven—the flavors meld overnight and it slices cleaner when cold. Pack individual squares in containers, refrigerate for up to five days, and reheat in a 325°F oven for about eight minutes, or microwave individual portions for ninety seconds if mornings are as rushed as mine usually are.
Serving and Pairing Ideas
This stands alone as a complete meal, but it sings when paired with simple sides that don't compete with the pizza flavor you've built in. A small green salad dressed with lemon and olive oil provides freshness and lightness, while marinara sauce for dipping (as suggested in the original notes) taps into pure pizza nostalgia and works beautifully for people who want that familiar ritual.
- Warm it slightly before serving if you've made it ahead—cold casserole tastes dense, but just-warm feels indulgent and custardy.
- Slice with a sharp knife dipped in hot water and wiped clean between cuts so the pieces stay defined instead of dragging into each other.
- Double the recipe in two pans if you're feeding a crowd, because one casserole rarely stays around long enough to regret making too much.
Save to Pinterest There's quiet magic in a recipe that looks fancy enough for weekend entertaining but tastes like something you'd genuinely want for a Tuesday morning. This casserole is that recipe.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this casserole reheats beautifully. Store sliced portions in the refrigerator for up to 5 days and warm in the microwave for 1-2 minutes before serving.
- → What type of Greek yogurt works best?
Plain Greek yogurt, either nonfat or 2%, works perfectly. The thicker texture of Greek yogurt creates a better dough consistency compared to regular yogurt.
- → Can I freeze this casserole?
Absolutely. Wrap individual slices or the entire casserole tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What other toppings can I add?
Diced bell peppers, mushrooms, spinach, onions, or black olives work wonderfully. You can also substitute turkey pepperoni with cooked sausage or bacon.
- → Is the dough difficult to work with?
Not at all. The Greek yogurt dough is very forgiving and easy to press into the pan. It's more like pressing a crust into a dish than traditional kneading.
- → Can I use a different size pan?
A 9x13-inch pan works best for the proper thickness. Using a smaller pan will make the crust thicker and require longer baking time.