High-Protein Pizza Breakfast Casserole

Start your day with a protein-packed twist on two breakfast favorites! This High-Protein Pizza Breakfast Casserole combines the satisfying comfort of a breakfast casserole with the irresistible flavors of pizza. The magic begins with a Greek yogurt dough that's both protein-rich and incredibly simple to prepare—no yeast or rising time needed. This forms the perfect base for fluffy eggs, savory turkey pepperoni, and a blanket of melted cheese that will have everyone reaching for seconds.

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Whether you're hosting a weekend brunch or looking for a make-ahead breakfast solution for busy mornings, this casserole delivers both nutrition and flavor. The protein-rich Greek yogurt dough provides a substantial base that's more satisfying than traditional pizza crust, while the egg layer adds additional protein that transforms this from a fun treat into a genuinely nourishing meal.

Ingredients

• For the Greek Yogurt Dough: 1 ½ cups (180 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 cup (240 g) plain Greek yogurt (nonfat or 2%)
• For the Toppings: 8 large eggs, ½ cup (120 ml) low-fat milk, 1 cup (100 g) shredded part-skim mozzarella cheese, ½ cup (50 g) shredded reduced-fat cheddar cheese, ½ cup (60 g) turkey pepperoni slices, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon black pepper, 2 tablespoons chopped fresh parsley (optional)

Instructions

Prepare the oven and pan

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) sheet pan or casserole dish.

Make the yogurt dough

In a medium bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and mix with a spoon until a shaggy dough forms. Knead briefly until smooth.

Form the base

Press the dough evenly into the prepared pan, forming a thin base.

Prepare the egg mixture

In a large bowl, whisk together the eggs, milk, oregano, garlic powder, and black pepper until well combined.

Assemble the casserole

Pour the egg mixture evenly over the dough base. Sprinkle both cheeses over the eggs. Top with turkey pepperoni slices.

Bake

Bake for 20–25 minutes, or until the eggs are set and the cheese is golden and bubbly.

Finish and serve

Let cool for 5 minutes, then garnish with fresh parsley if desired. Slice and serve warm.

Zusatztipps für die Zubereitung

The Greek yogurt dough might seem sticky at first, but avoid adding extra flour as this could make it tough. Instead, lightly wet your hands when pressing the dough into the pan for easier handling. For best results, don't rush the baking process—those golden bubbling cheese spots are where the magic happens!

Varianten und Anpassungen

This versatile casserole welcomes customization. For a vegetarian version, skip the turkey pepperoni and add sautéed mushrooms, bell peppers, and olives. Spice lovers can add red pepper flakes or sliced jalapeños. For a gluten-free adaptation, substitute the all-purpose flour with a 1:1 gluten-free flour blend, being sure to check that your baking powder is also gluten-free.

Serviervorschläge

Serve this protein-packed casserole with a side of fresh fruit for breakfast or brunch. For lunch or dinner, pair it with a simple green salad dressed with olive oil and lemon juice. Don't forget to offer warmed marinara sauce on the side for dipping—it enhances the pizza experience and adds a bright, tangy complement to the savory casserole.

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This High-Protein Pizza Breakfast Casserole brings together the best of two worlds—the satisfying protein of a hearty breakfast with the beloved flavors of pizza that everyone craves. With 22 grams of protein per serving and just 45 minutes from start to finish, it's a practical solution for hungry mornings that doesn't sacrifice flavor. Whether you're feeding a family, meal prepping for the week ahead, or looking for a crowd-pleasing brunch option, this casserole proves that nutritious can absolutely be delicious.

Recipe FAQs

→ Can I make this breakfast casserole ahead of time?

Yes, this casserole reheats beautifully. Bake the full dish, let it cool completely, then slice and store portions in airtight containers in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven until warmed through.

→ Can I freeze the breakfast casserole?

Definitely. Wrap the cooled baked casserole tightly in plastic wrap and foil, or freeze individual portions. Thaw overnight in the refrigerator before reheating. It will keep in the freezer for up to 3 months without losing texture or flavor.

→ What can I substitute for Greek yogurt in the dough?

Sour cream works well as a 1:1 substitute. For a dairy-free option, try plain coconut yogurt, though the texture may be slightly different. The dough needs something with similar thickness and acidity to react properly with the baking powder.

→ Can I add vegetables to this casserole?

Absolutely. Diced bell peppers, mushrooms, spinach, or onions can be added to the egg mixture before pouring over the crust. Sauté vegetables first to remove excess moisture, which prevents the casserole from becoming watery.

→ Is the Greek yogurt dough difficult to work with?

Not at all. The dough is very forgiving and comes together in minutes. It will be slightly sticky, so use wet hands or a spatula to press it evenly into the pan. The consistency is similar to a soft pizza dough and presses easily into corners.

→ Can I use regular pepperoni instead of turkey?

Yes, regular pepperoni works fine. Keep in mind it has more fat and may render more oil during baking. Turkey pepperoni keeps the dish lighter while still providing that classic pizza flavor. You could also use chicken sausage or ham slices.