Many of the dishes I create are inspired by the culture and history of the Israelites. One cornerstone of Israelite culture is the keeping of the Sabbath Day. In this God ordained holy convocation of rest, the use of fire or alternative heat inducing cook sources are forbidden. Instead, believers are commanded to eat previously prepared provisions, often made the day prior in what is known as Prep Day, or items that don’t require heating. As such, typical Sabbath eats include leftovers, cold sandwiches, salads, wraps, parfaits, boiled eggs, fruit etc. As much as I love the simplicity of these options, I look forward to creating special pops of deliciousness to share with my family, and now yours.
The Sabbath Breakfast Stacker is a fun departure from the typical day of rest breakfast and is exactly as it’s name implies; Layers of breakfast/brunchy deliciousness sure to please the tastebuds. A creamy and battered grit cake is filled with select ingredients, pan fried, then topped with a luscious and fluffy egg for a combo not soon forgotten. I’ve tried salmon and ground turkey sausage in the grit cake, and both are completely amazing! This recipe is absolutely flexible, so go bold and try some flavor combinations you love. Oh, and when you do, don’t forget to share!!
Not only is this recipe an amazing go-to for Sabbath, it is also a perfect freezer option for busy families. I held the release of this recipe to test the reheating of the dish after freezing, and it is still super yummy, all praises! The recipe below includes 24 or so servings, which means you can either feed a large group, or save the excess for a future Sabbath or any other day you’re short on time like I do.
Be sure to enjoy this dish with the avocado and tomato salad as shown. It is simply sliced avocado, sliced tomato wedges, and thinly sliced red onions sprinkled with a bit of salt and pepper. The Ajicado sauce (topping the dish) recipe is coming soon LWLL, and makes this stacker and just about everything else completely delicious! Stay tuned and enjoy family.
Freezing and reheating instructions are listed below as well!
grit cake (Part 1) Ingredients
1.5 cups quick grits
6 cups of water
1 tablespoon chicken bullion powder
2 tablespoons unsalted butter
2 eggs (for egg wash)
Few splashes of milk (for egg wash)
1.5 cups flour (for dredge)
3/4 cup cornmeal (for dredge)
1 tablespoon baking powder (for dredge)
1 tablespoon garlic powder (for dredge)
1 tablespoon Tony Chachere’s Creole Seasoning (for dredge)
1/2 teaspoon of salt (for dredge)
1 teaspoon paprika (for dredge)
3 tablespoons Badia Sazon Complete (for dredge)
grit cake (Part 2 – Creamed Corn) Ingredients
1.25 cups frozen or fresh corn
1 tablespoon flour (for slurry)
1/2 cup milk (for slurry)
1 tablespoon butter
1/2 heavy cream
1 tablespoon white sugar
1/2 cups grated Parmesan cheese
part 1 Directions
- Bring 6 cups of water to a boil and salt the water.
- Wash grits and add to boiling water, stirring in to prevent clumping. After a couple minutes, cut stove down to low-medium and continue to cook grits and stir periodically.
- Cook 10-15 minutes, being sure to add small amounts of water to keep grits from becoming too thick if necessary. I typically add a little water a couple times throughout the process at about 1/4 a cup of water or so each time to keep grits loose enough so they continue to cook and soften.
- Once grits have been cooking and become more tender, stir in creamed corn mixture (see instructions below) and let cook 3-5 minutes together. Taste and add salt and pepper as necessary. Add mozzarella cheese at the end, and remove from heat.
- Add whatever fillers you desire and stir to fully incorporate. A good rule of thumb would be to add approximately 2 cups of your protein of choice. You want to add enough to have pieces of the ingredient in every bite, but there should definitely be more grits in the mix. I like to split the mix in two and make two different varieties.
- Pour grit mixture into pan lined with parchment and allow to cool slightly uncovered on the counter before placing in the fridge to further set. Leave in the fridge covered with foil for at least two (2) hours.
- Remove set grits from fridge and cut into desired shape. Squares are easiest, but feel free to make circles or any other shape you desire with the proper cut-outs.
- Mix eggs and milk to make egg wash, and in a separate container mix all dredge ingredients. Add approximately an each of oil to a skillet and set to medium-high heat.
- Coat grit cake with egg wash, being sure to drip off excess, and immediately bread with dredge. Set aside on a wire rack.
- Once oil is hot, gentle place coated grit cakes, and fry on each side until golden brown. Remove each cake from the oil one browned and let rest on a wire rack.
Part 2 (creamed Corn) Directions
- Mix flour and milk and set aside.
- Add corn to a skillet set on medium-high and sauté. After 1-2 minutes, add butter, sugar, and heavy cream. Mix completely and cook for 1 minute. Add flour/milk slurry made earlier, and cook until mixture begins to thicken (5-7 minutes or so). Taste and add a sprinkling of salt and pepper. Remove from heat and stir in Parmesan. Set aside.
sheet pan egg Ingredients
1.5 cups full fat cottage cheese
1.5 cups shredded cheese blend (I use .5 cups gruyere, .5 pepper jack, .5 sharp cheddar. Fill free to use your own blend, just be sure it measures as indicated.)
2 teaspoons garlic powder
2 teaspoon onion powder
1 tablespoon dried chives
1 teaspoon paprika
3/4 teaspoon of salt
1/2 teaspoon black pepper
sheet pan egg Directions
- Crack eggs into blender, add cottage cheese, shredded cheese blend, and all seasonings.
- Blend on medium for 20-30 seconds, or until slightly frothy.
- Feel free to add extra ingredients such as bell peppers, mushrooms, zucchini, kale etc. Just be sure to cut very small, and don’t add too much. Veggies don’t need to be precooked . Dried or fresh chives or scallions are also another simple and delicious option I tried. NOTE: You do not want to blend the extra ingredients, simply stir them in.
- Preheat oven at 350 degrees. Spray two-9×13 rimmed pans and insert parchment paper into both. Spray the top of the parchment paper once in the pan, and split the egg mixture across the two pans. The parchment paper will help it come out nice and easy later.
TIP: place the pans in the oven and pour there instead of pouring at the counter and transporting. It can get messy if you aren’t careful.
- Bake for 35-40 minutes, or until center is solid and a toothpick can be inserted and come out clean.
- Once cooked, remove from oven and allow to set to cool for 5-10 minutes.
- Cut into squares and assemble on top of grit cake. Enjoy!
freezing and Reheating instructions Directions
- Cut squares of parchment slightly larger than your grit cakes and egg squares. Place a sheet of parchment between every piece, place in Ziplock bag, remove all air, and add to the freezer. I suggest freezing the grit cakes and eggs in separate bags.
- To reheat, set oven to 275 degrees. Spray sheet pan with a non-stick spray and add individual pieces, being certain to discard the parchment sheets. Bake for 12-15 minutes, or until pieces are warmed through. I’d start checking at 10 minutes since all ovens are different.