Karyn's Holiday Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon

Ingredients

• 12 – 14 eggs
• 1 pkg frozen artichoke hearts, thawed
• 8 – 12 oz. Canadian bacon, cut off rind and dice small
• 4 – 6 oz. crumbled goat cheese
• 8 oz. grated Mozzarella cheese
• 2 green onions, thinly sliced
• Vege-Sal and fresh-ground pepper to season eggs
• 1 tsp. Spike Seasoning, optional
• 1/2 tsp. dry oregano, optional
• 1/2 tsp. hot pepper flakes, optional

Directions

1. Pop the goat cheese log into the freezer for a few minutes so it firms up and slices more neatly.
2. Thaw the artichoke hearts in the refrigerator overnight. Set them in a colander in the sink to drain while you heat the oven to 375F/190C and coat a 9 X 13 inch glass casserole dish with nonstick spray.
3. Slice the artichokes in half, then leave them to drain once more. Make sure they are really dry, using paper towels to blot away extra moisture if necessary. Scatter the artichokes across the bottom of the prepared casserole dish.
4. If you like, trim the rind from the Canadian bacon, then chop it into small pieces and spread it over the artichokes. Sprinkle the grated Mozzarella on top of the Canadian bacon.
5. Take the goat cheese out of the freezer and slice it thinly with a sharp knife. Cutting right through the plastic first can make this easier; just peel the plastic away from each slice afterward.
6. Arrange the goat cheese slices over everything in the casserole dish. Add the sliced green onion, then season with salt, or Vege-Sal, fresh-ground black pepper, and the Spike Seasoning, oregano, and red pepper flakes if you are using them.
7. Crack the eggs into a large bowl or a 4-cup glass measuring cup, then whisk hard until the mixture is fully blended.
8. Pour the beaten eggs over the ingredients in the dish. Use a fork to gently nudge and stir the mixture so the artichokes, meat, and cheeses get coated with egg. If you choose the smaller amount of egg, it may look a little scant, but the casserole shown was made with 12 eggs.
9. Bake for about 45 minutes, until the eggs are fully set and the top has a light golden color. Serve hot.