Sauté sausage and vegetables in butter until cooked through.

Crumble in cornbread and add bread mix.

Pour in chicken stock and mix. This should be cool enough to add in eggs so they don't scramble! If not, wait until cooled.

Mix in eggs. It should be quite wet.

Pour into greased 8x8 pan. Cover in fridge for overnight.

Bake 350* for about an hour or until firm and browned on top. Serve warm or room temperature.