Put the log of goat cheese into the freezer to chill a few minutes for better cutting.

Thaw artichoke hearts in the fridge overnight and then put them in a colander placed in the sink to quickly drain while you preheat oven to 375F/190C and spray 9 X 13 inch glass casserole dish (affiliate link) with nonstick spray.

Then cut artichokes in half and let them drain again. Be sure they are well-drained; blot dry with paper towels if needed.

Cut the rind from the Canadian bacon pieces if desired, then chop into pieces.

Spread artichokes over bottom of casserole dish and layer Canadian Bacon over the artichokes.

Remove goat cheese from the freezer and use a sharp knife to cut thin slices. (It’s easier to cut through the plastic and then peel it off each slice.)

Add the grated Mozzarella over the Canadian bacon; then layer the goat cheese slices over the other ingredients in the casserole dish, sprinkle with sliced green onion, and season with salt, fresh-ground black pepper, and Spike Seasoning, oregano and red pepper flakes if using.

Put eggs in large bowl or 4-cup glass measuring cup (affiliate link) and beat vigorously until completely combined.

Pour egg mixture over other ingredients, then use a fork to poke down and gently stir so that the artichokes, meat, and cheese are all coated with eggs.

Bake about 40 minutes or until eggs are well set and top of the casserole is slightly browned. Serve hot.