Wash and look over the black eyed peas. I found some bad ones and took them out.
Add 2 quarts of water to a pot and boil the black eyed peas, celery, with the ham bone. About 1-1/2 hours.
Boil the peas till soft. Remove the ham bone to cool. Salt and Pepper the peas to taste
Preheat the oven 400 degrees Fahrenheit.
Chop the squash and onions. Slice the hotdogs into 1/2 inch pieces.
Heat a skillet slice the bacon and add to the skillet. Slice the carrots on a bias.
Set the bacon aside when crispy. Save the drippings.
Add the carrots, hotdogs, squash, and onions to the hot bacon drippings. Saut 10-12 minutes.
When the carrots are fork tender add the rice peas and redeye gravy to the carrots and heat through.
Scrape the ham from the bone.
Chop the ham from the bone add to the rice mixture.
The ham pieces should be about the same temperature as the rice mixture by the time it is mixed.
Mix everything together That you have cooked so far. add to a deep casserole dish. Smooth the top.
Chop the bacon up into bits.
Melt the butter and mix with the breadcrumbs and salt.
Add the bacon bits to the breadcrumbs mix.
Sprinkle the breadcrumbs mixture over the casserole.
Add the mozzarella cheese to the top and put into the oven for 30 minutes.
Let rest for 10 minutes
Serve when the breadcrumbs are crispy. I hope you enjoy!!
