In a medium pot, bring 2 cups water to a boil.

Reduce heat to low. Add grits and 1/8 tsp. each salt and pepper. Cook and stir until water has fully absorbed, about 6 minutes.

Transfer to a large serving bowl, and stir in cream cheese until uniform. Sprinkle with cheddar, and cover to keep warm.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion, mushrooms, and remaining 1/8 tsp. each salt and pepper. Cook and stir until veggies have browned and softened, about 6 minutes. Add spinach, and cook and stir until just wilted, about 1 minute.

Evenly layer veggies over cheesy grits, and re-cover to keep warm.

Remove skillet from heat, respray, and bring to medium heat. Cook bacon until crispy, about 4 minutes per side. Chop or crumble.

If needed, clean skillet. Respray, and return to medium heat. Add egg, garlic powder, and onion powder. Scramble until fully cooked, about 5 minutes.

Evenly layer scrambled egg over veggies. Top with bacon and tomatoes.

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Break matzo into small pieces, and place in a large bowl. Add just enough warm water to cover, gently pressing down any pieces that float.

Soak until slightly softened, about 2 minutes. Drain well.

In a small microwave-safe bowl, microwave butter for 30 seconds, or until melted.

Transfer butter to a second large bowl. Add egg, sweetener, vanilla extract, cinnamon, and salt. Thoroughly whisk. Stir in matzo, apples, and chopped cranberries.

Transfer to the baking pan. Bake until lightly browned and cooked through, about 45 minutes.