Pork Rind Squash Casserole

1. Preheat oven to 450 °F.
2. In a large pot over medium heat, sauté the onion and yellow squash with 2 tablespoons of butter until tender.
3. Take the pot off the stove and let it cool.
4. In a large bowl, combine the eggs, milk, cheese, cayenne pepper, salt and black pepper.
5. Slowly stir the squash mixture into the egg mixture in small increments so the eggs do not scramble.
6. Pour the entire mixture into a greased 9x13 casserole dish, and top with the crushed pork rinds and butter crackers.
7. Bake for 30-45 minutes or until the casserole is golden brown. Enjoy!