Prepare cornbread mix. Let cool and cute into cubes. Set aside. Or use purchased cornbread and cut into cubes.

Preheat oven to 350º and spray a 9 or 10 inch deep dish pie plate or casserole dish with cooking spray.

Cook Sausage and place on paper towels to drain. Drain grease, and in the same pan, sauté onions. If using Italian sausage, you will need to add a little olive oil to the pan before cooking the sausage.

In a medium bowl, whisk together the eggs, half & half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and hot sauce. Add the onions, crumbled sausage, grated Parmesan cheese and 1 ½ cup shredded Colby-Jack cheese. Gently add cornbread cubes and fold into egg mixture.

Pour into prepared dish and top with remaining cheese.

Bake for 30-45 minutes or until the center is set when gently shaken. Check the quiche at 30 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning. Allow to rest on the counter for 10 minutes, then cut and serve