EGG DISHES
SUNRISE SKILLET BAKE
“Once you wake up and smell the recipe, it’s hard to go back to sleep.”
– Fran Drescher
– Fran Drescher
🍴❤️📖 Every Dish Has a Story
Here’s why this recipe means so much to me.
🥘✨ Every Dish Has a Story
Some recipes are more than just ingredients
🍝🌶️🍅 The Story Behind the Flavor
This one carries a memory I’ll never forget.
Sunrise Skillet Bake
A hearty, oven-baked egg skillet loaded with savory ingredients and golden, fluffy eggs—perfect for slow mornings, family breakfasts, or an easy crowd-pleasing brunch.
Ingredients
- 3 large eggs
- 1 lb ricotta cheese
- 1 lb feta cheese rinsed if in salt brine, cut into small cubes or crumbled
- 2-3 tbsp sour cream
- 1/3 cup milk
- 1/3 cup seltzer or sparkling water
- 1 tsp dried dill
- 1 lb fillo dough
- 4 tbsp melted butter/oil or a combination
- Freshly ground pepper to taste
Instructions
- Combine the eggs, ricotta, feta, sour cream, milk, and seltzer or sparkling water in a medium-large bowl. Mix well and add the dill and freshly ground pepper. Set aside.
- Preheat the oven to 375 degrees F. Set up your fillo dough, pan, bowl of filling, and butter/oil.
- After defrosting the fillo layers according to the directions on the box, lay them next to a 9 x 11″ oven-safe pan. LIghtly brush or spray the pan with butter/oil. Put down the first sheet of fillo dough, brush it lightly with butter, oil and continue to do that until you have used about 1/3 of the fillo sheets.
- Spread half of the filling smoothly over the top sheet of fillo dough and continue adding fillo dough sheets, one at a time, brushing with butter/oil after each one, until you have used another 1/3 of the fillo dough sheets. Spread the remaining half of the filling on top of the last sheet of dough and use up the remaining sheets of fillo dough. Brush the top sheet of fillo dough.
- Bake for 35-45 minutes until the top is golden brown, especially around the edges.
- Let the Gibanica sit for about 5-10 minutes before you cut it.
Notes
No salt is required because the feta is salty. If the feta is in a block stored in brine (as is the feta pictured in the ingredients in this recipe), I taste it to decide how well to rinse it to eliminate some of the salt. You want it to stay a bit salty, but not overly so.
