Ingredients

The following ingredients have 8 Servings
  • 4 slices bacon, roughly chopped
  • 2 lbs yellow squash, halved and cut into 1/2 thick slices
  • 1 small white onion, chopped
  • 1 tsp pink salt
  • 1 cup cheddar cheese
  • 1 cup pepper jack cheese ((or cheese of choosing))
  • 1/2 cup diced pimentos ((jarred in water))
  • 1/2 cup sour cream
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1 cup crushed pork rinds
  • 1/3 cup grated Parmesan

Instruction

  • Preheat oven to 350 degrees F, heat a large skillet over medium high heat and coat an 8x8-inch casserole dish with cooking spray; set casserole dish aside.
  • Add the chopped bacon to the hot skillet, stir with wooden spoon and cook until partially cooked.
  • Add the chopped onion and squash and combine. Saute for 7-10 minutes, until onion and squash are fork tender.
  • Remove the skillet from the heat and add all of the ingredients, except for the, eggs, pork rinds and parmesan.
  • Once combined, mix in the eggs and then transfer the mixture to the casserole dish.
  • Top the mixture with the crushed pork rinds and grated Parmesan.
  • Bake, uncovered, for 35-40 minutes. Serve immediately.
  • Leftovers best stored in an air tight container in the fridge up to 5 days.