High-Protein Pizza Breakfast Casserole (Printable)

Savory breakfast bake with Greek yogurt crust, eggs, pepperoni and cheese

# What You Need:

→ Greek Yogurt Dough

01 - 1½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup plain Greek yogurt

→ 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

# 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. Add Greek yogurt and mix with a spoon until a shaggy dough forms. Knead briefly until smooth.
03 - Press the dough evenly into the prepared pan, forming a thin, uniform base.
04 - In a large bowl, whisk together eggs, milk, oregano, garlic powder, and black pepper until well combined.
05 - Pour the egg mixture evenly over the dough base. Sprinkle mozzarella and cheddar cheese over the eggs. Top with turkey pepperoni slices.
06 - Bake for 20 to 25 minutes, or until the eggs are set and the cheese is golden and bubbly.
07 - Let cool for 5 minutes, then garnish with fresh parsley if desired. Slice and serve warm.

# Expert Advice:

01 -
  • Twenty-two grams of protein per serving means you'll actually feel full through lunch instead of hunting for snacks by 10 a.m.
  • The dough bakes right into the bottom, so you get crispy edges and a pizza-like structure without extra labor.
  • One pan, one oven timer, and dinner or breakfast for six people takes less mental energy than most weekday decisions.
02 -
  • The dough needs to be thin or it won't bake through before the eggs set on top—thick dough turns pasty and spongy, which defeats the whole pizza-base concept.
  • Room-temperature eggs mix into a smoother custard, and packing in cold eggs straight from the fridge means uneven cooking and potential watery patches.
03 -
  • If your oven runs hot, cover the pan loosely with foil for the first fifteen minutes to prevent the cheese from browning before the eggs set—trapped steam finishes the cooking gently.
  • Mixing Greek yogurt into dough felt counterintuitive until I realized it creates a tender crumb that actually absorbs the egg custard instead of blocking it, which is why this works where traditional pizza dough would get soggy.
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