Save My kitchen was a disaster that Saturday morning when my sister texted asking if I could make something that would actually stick to her ribs before her long shift. I had Greek yogurt sitting in the fridge, half a package of turkey pepperoni, and suddenly this idea hit—what if I treated breakfast like pizza? Thirty minutes later, I pulled this golden casserole out of the oven and watched her face light up as she took the first bite.
The real magic happened when I brought this to a Sunday brunch and watched people go back for thirds, then ask for the recipe. One friend actually said she'd never considered Greek yogurt dough before, and suddenly her whole approach to breakfast shifted. That's when I knew this casserole was something special—it bridges that gap between indulgent and actually nourishing.
Ingredients
- All-purpose flour: Just 1½ cups keeps the base light and tender, and mixed with Greek yogurt it creates something almost cloud-like that won't weigh you down.
- Baking powder: Two teaspoons gives the dough structure without needing yeast or hours of rising time.
- Salt: Half a teaspoon seasons the foundation and brings out the savory notes.
- Plain Greek yogurt: This is the secret player—one cup creates a dough that's naturally high in protein and needs minimal mixing, plus it adds tang that makes everything taste more interesting.
- Large eggs: Eight of them become your custard base and pump up the protein content dramatically.
- Low-fat milk: Half a cup creates that silky egg mixture, but don't skip this step or your casserole turns dense.
- Part-skim mozzarella and reduced-fat cheddar: One cup mozzarella and half cup cheddar give you that stretchy, melty finish without guilt.
- Turkey pepperoni: Half a cup of slices taste crispy and salty and remind everyone this is basically pizza for breakfast.
- Oregano, garlic powder, and black pepper: A half teaspoon oregano, half teaspoon garlic powder, and quarter teaspoon pepper build layers so nothing tastes one-dimensional.
- Fresh parsley: Two tablespoons chopped (optional) add brightness and a restaurant-quality finish.
Instructions
- Heat your oven and prepare your pan:
- Set the temperature to 375°F and lightly grease a 9x13-inch sheet pan or casserole dish so the dough releases cleanly. This matters more than you'd think.
- Build the dough base:
- Whisk flour, baking powder, and salt together in a medium bowl, then add the Greek yogurt and stir just until a shaggy dough forms—don't overwork it or the texture suffers. Knead gently for about 30 seconds until smooth, then press it evenly across the prepared pan, creating a thin, pizza-like base that covers the entire surface.
- Prepare the egg mixture:
- In a large bowl, whisk together eggs, milk, oregano, garlic powder, and black pepper until the eggs are light and well combined. The seasoning goes in now so every bite tastes balanced.
- Assemble before baking:
- Pour the egg mixture evenly over your dough base, then sprinkle both cheeses generously across the top and scatter turkey pepperoni slices over everything. This layering creates pockets of flavor and texture.
- Bake until golden:
- Slide the pan into your preheated oven for 20 to 25 minutes, watching until the eggs are just set and the cheese bubbles at the edges with golden browning. The top should look lightly caramelized, not dry.
- Rest and serve:
- Remove from the oven and let it cool for 5 minutes so the structure sets and you can slice it cleanly. Finish with fresh parsley if using, then cut into portions and serve warm.
Save There's something wonderful about feeding people something that tastes like comfort food but actually nourishes them, and this casserole does exactly that. It became my go-to for potlucks and meal-prep Sundays, the kind of dish people remember.
Making It Your Own
The beauty of this casserole is how easily it adapts to what you have on hand or what sounds good that week. I've added diced bell peppers for color and crunch, chopped mushrooms for earthiness, and even fresh spinach wilted right into the egg mixture. Substitute chicken sausage if turkey pepperoni isn't calling to you, or go vegetarian with plant-based pepperoni and it tastes just as satisfying.
Storage and Meal Prep
This casserole is honestly the best breakfast hack because it keeps beautifully for five days refrigerated in an airtight container, and it freezes perfectly for up to three months. I slice individual portions, stack them with parchment between each piece, and grab them straight from the freezer to reheat in the microwave for 90 seconds when I'm rushing out the door.
Serving Suggestions and Final Tips
Serve this warm with a simple side salad or some roasted vegetables to feel complete, and honestly, a small bowl of marinara sauce on the side transforms it into something that tastes like weekend brunch indulgence. The flavors are bold enough to stand alone but flexible enough to pair with whatever else you're making that morning.
- Reheat slices in a 350°F oven for 8 minutes if you want the cheese to get gooey again instead of using the microwave.
- Double the recipe in two pans if you're feeding a crowd or want a serious meal-prep stockpile.
- Let any leftovers come to room temperature before refrigerating so condensation doesn't make the base soggy.
Save This casserole reminded me why I love cooking—taking simple ingredients and turning them into something that tastes fancy but feels entirely approachable. Make it once and you'll find yourself reaching for it again and again.
Kitchen Questions
- → Can I make this ahead of time?
Yes, this dish reheats beautifully. Store sliced portions in the refrigerator for up to 4 days and warm in the microwave for 1–2 minutes or bake at 350°F (175°C) until heated through.
- → What can I substitute for Greek yogurt?
Sour cream or plain dairy-free yogurt alternatives work well. The texture may vary slightly, but the binding properties remain similar.
- → Is the dough supposed to be sticky?
The dough will feel slightly tacky but should hold together when pressed into the pan. If it's too sticky, chill it for 5–10 minutes before pressing.
- → Can I freeze this casserole?
Yes, wrap cooled portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables add well to this dish?
Diced bell peppers, spinach, mushrooms, or onions complement the flavors nicely. Add them to the egg mixture before pouring over the crust.
- → Can I use regular pepperoni?
Absolutely. Regular pepperoni works fine—just note it will be higher in fat and may render more oil during baking.