Begin by draining the artichoke hearts and roasted red peppers. Use a knife to cut them into small, bite-sized pieces. Slice the green onions and gather all your ingredients.
In a large mixing bowl, crack the 8 eggs and beat them well until the yolks and whites are completely combined. This will create a uniform texture for your casserole.
Add the chopped artichokes, roasted red peppers, sliced green onions, crumbled feta cheese, Spike seasoning, and fresh-ground black pepper to the beaten eggs. Stir everything together until well combined.
Lightly grease your slow cooker with cooking spray or a little olive oil. Pour the egg and vegetable mixture into the slow cooker, spreading it evenly.
Cover the slow cooker and cook on low for about 6-8 hours, or on high for about 3-4 hours, until the eggs are set and the edges begin to pull away from the sides of the slow cooker.
Once cooked, carefully remove the lid and let the casserole cool for a few minutes. If desired, sprinkle chopped parsley on top for a fresh touch. Cut into squares and serve warm.
