Easy Greek Yogurt Egg Bake

Breakfast casseroles are one of those dishes that sound fancy but are actually super simple to throw together. The problem is, a lot of recipes out there end up either too dry or loaded with heavy cream that leaves you feeling sluggish by mid-morning.

That’s where this Greek yogurt egg bake comes in handy. The Greek yogurt keeps everything moist and adds a nice protein boost without all the heaviness of cream. Plus, you can prep it ahead of time, bake it when you need it, and have a solid breakfast that feeds the whole family without much fuss.

What Kind of Yogurt Should I Use?

For this egg bake, full-fat Greek yogurt is your best bet since it adds creaminess without making the dish watery. Regular Greek yogurt works perfectly fine, but if you only have plain yogurt on hand, just make sure it’s not the super thin, runny kind or your egg bake might turn out too wet. Avoid flavored yogurts since the added sugar and flavoring won’t taste right in a savory breakfast dish. If you’re dairy-free, you can try a thick coconut yogurt, though the flavor will be slightly different from traditional Greek yogurt.

Options for Substitutions

This egg bake is pretty forgiving when it comes to swapping ingredients:

• Greek yogurt: You can use sour cream, cottage cheese (blended smooth), or regular yogurt instead. Each will give you that creamy texture, though cottage cheese will add a bit more protein.
• Ham: Cooked bacon, sausage, turkey, or even leftover rotisserie chicken work great here. Vegetarians can skip the meat entirely or add mushrooms for a meaty texture.
• Green pepper: Red, yellow, or orange bell peppers are all good swaps. You could also try poblano peppers for a mild kick or leave them out if peppers aren’t your thing.
• Cheddar cheese: Monterey Jack, Swiss, mozzarella, or pepper jack all melt nicely. You can also use a Mexican cheese blend or feta for something different.
• Onion: Yellow, white, or red onions all work fine. Shallots are a milder option, or you can use green onions for a lighter onion flavor.
• Eggs: Eggs are the base of this recipe, so they’re not really substitutable. You need them to make the bake set properly.

Watch Out for These Mistakes While Baking

The biggest mistake with egg bakes is adding too much liquid from watery vegetables, which can leave you with a runny, undercooked center – make sure to sauté your peppers and onions for a few minutes first to release their moisture before adding them to the dish.

Another common error is pouring the egg mixture directly over cold ingredients, so let your ham and veggies come to room temperature or warm them slightly to ensure even cooking throughout.

Don’t skip greasing your baking dish really well (butter works better than cooking spray here), as the eggs and cheese will stick like crazy otherwise, and always check the center with a knife at the 30-minute mark – it should be just barely set since the residual heat will finish cooking it while it rests.

Finally, resist the urge to crank up the oven temperature to speed things along, as high heat will make your eggs rubbery and tough instead of light and fluffy.

What to Serve With Greek Yogurt Egg Bake?

This egg bake is pretty filling on its own, but I love serving it with some buttered toast or a stack of whole wheat toast points for scooping up every bite. A simple fruit salad with berries and melon makes a nice fresh side that balances out the richness of the eggs and cheese. If you’re feeding a crowd for brunch, consider adding some crispy bacon or breakfast sausage links on the side, along with hash browns or roasted breakfast potatoes. A light arugula salad with lemon dressing also works well if you want something green on the plate.

Storage Instructions

Store: This egg bake is perfect for meal prep! Once it’s cooled down, cut it into portions and store in an airtight container in the fridge for up to 4 days. I love having these ready to grab for quick breakfasts throughout the week.

Freeze: You can freeze individual portions wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. This way you can pull out just what you need without thawing the whole thing.

Reheat: Warm up a slice in the microwave for about 60-90 seconds, or pop it in a 350°F oven for 10-15 minutes until heated through. The microwave is faster, but the oven helps keep the texture a bit better if you have the time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 75-85 g
• Fat: 65-75 g
• Carbohydrates: 20-28 g

Ingredients

For the egg mixture:

• 8 eggs
• 1/3 cup greek yogurt (I prefer Fage 5% for the creamiest texture)
• 1/4 tsp salt
• 1/2 tsp black pepper
• Optional: 1/4 tsp smoked paprika

For the filling:

• 1 green pepper
• 1/2 onion
• 1/3 lb ham (diced into 1/2-inch cubes)
• 2 garlic cloves (freshly minced for best aroma)

For the topping:

• 1 1/4 cup cheddar cheese (I like using Tillamook sharp cheddar)

Step 1: Prepare the Oven and Mise en Place

• 1 green pepper, diced
• 1/2 onion, diced
• 1/3 lb ham, cubed
• 2 garlic cloves, minced

Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with butter or cooking spray.

While the oven heats, dice the green pepper and onion into bite-sized pieces, cube the ham into 1/2-inch pieces, and mince the garlic cloves.

Having everything prepped and ready will make assembly quick and seamless.

Step 2: Create the Egg and Yogurt Base

• 8 eggs
• 1/3 cup greek yogurt
• 1/4 tsp salt
• 1/2 tsp black pepper
• Optional: 1/4 tsp smoked paprika

Crack all 8 eggs into a large bowl and whisk them together until the yolks and whites are fully combined.

Add the Greek yogurt, salt, black pepper, and smoked paprika if using, and whisk until smooth and well incorporated.

The yogurt will create a creamy, custardy texture in the final bake.

I like using Fage 5% yogurt here because it’s thick enough to add richness without making the eggs watery.

Step 3: Layer the Vegetables, Meat, and Cheese

• diced peppers, onion, ham, and minced garlic from Step 1
• egg and yogurt mixture from Step 2
• 1 cup cheddar cheese

Scatter the diced peppers, onion, ham, and minced garlic into the prepared baking dish, distributing them evenly across the bottom.

Pour the egg and yogurt mixture from Step 2 over the vegetables and meat, stirring gently to distribute everything evenly.

Sprinkle 1 cup of the cheddar cheese over the top, reserving 1/4 cup for the final layer.

For the best cheese pull and even melting, I like using sharp cheddar like Tillamook because it adds great flavor without being too overpowering.

Step 4: Bake Until Nearly Set

Place the baking dish in the preheated 350°F oven and bake for 30 minutes.

The eggs should be mostly set around the edges but still slightly jiggly in the center when gently shaken—this is exactly where you want them at this point.

Step 5: Add the Remaining Cheese and Finish Baking

• 1/4 cup cheddar cheese

Remove the baking dish from the oven and sprinkle the reserved 1/4 cup of cheddar cheese evenly over the top.

Return to the oven and bake for another 10 minutes, until the cheese is melted and the center of the egg bake is fully set but still moist.

The eggs should not jiggle when you gently shake the pan.

Step 6: Rest and Serve

Remove the baking dish from the oven and let it rest for 5 minutes before cutting into portions.

This brief rest allows the eggs to firm up slightly and makes serving easier.

Cut into squares and serve warm.

Easy Greek Yogurt Egg Bake

Delicious Easy Greek Yogurt Egg Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 1025

Ingredients Method

Ingredients

  

For the egg mixture::

• 8 eggs
• 1/3 cup greek yogurt (I prefer Fage 5% for the creamiest texture)
• 1/4 tsp salt
• 1/2 tsp black pepper
• Optional: 1/4 tsp smoked paprika

For the filling::

• 1 green pepper
• 1/2 onion
• 1/3 lb ham (diced into 1/2-inch cubes)
• 2 garlic cloves (freshly minced for best aroma)

For the topping::

• 1 1/4 cup cheddar cheese (I like using Tillamook sharp cheddar)

Method

 

1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish with butter or cooking spray. While the oven heats, dice the green pepper and onion into bite-sized pieces, cube the ham into 1/2-inch pieces, and mince the garlic cloves. Having everything prepped and ready will make assembly quick and seamless.
2. Crack all 8 eggs into a large bowl and whisk them together until the yolks and whites are fully combined. Add the Greek yogurt, salt, black pepper, and smoked paprika if using, and whisk until smooth and well incorporated. The yogurt will create a creamy, custardy texture in the final bake. I like using Fage 5% yogurt here because it's thick enough to add richness without making the eggs watery.
3. Scatter the diced peppers, onion, ham, and minced garlic into the prepared baking dish, distributing them evenly across the bottom. Pour the egg and yogurt mixture from Step 2 over the vegetables and meat, stirring gently to distribute everything evenly. Sprinkle 1 cup of the cheddar cheese over the top, reserving 1/4 cup for the final layer. For the best cheese pull and even melting, I like using sharp cheddar like Tillamook because it adds great flavor without being too overpowering.
4. Place the baking dish in the preheated 350°F oven and bake for 30 minutes. The eggs should be mostly set around the edges but still slightly jiggly in the center when gently shaken—this is exactly where you want them at this point.
5. Remove the baking dish from the oven and sprinkle the reserved 1/4 cup of cheddar cheese evenly over the top. Return to the oven and bake for another 10 minutes, until the cheese is melted and the center of the egg bake is fully set but still moist. The eggs should not jiggle when you gently shake the pan.
6. Remove the baking dish from the oven and let it rest for 5 minutes before cutting into portions. This brief rest allows the eggs to firm up slightly and makes serving easier. Cut into squares and serve warm.