Step 1

Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.

Step 2

Cook sausage in a large pan over medium-high heat until browned. Season with salt and pepper and sage. Transfer sausage to a plate and drain fat, leaving 1 tablespoon in the pan.

Step 3

Add onions and celery and sauté until softened and translucent.

Step 4

In a large bowl, beat eggs together, then stir in chicken broth and yogurt until smooth and combined.

Step 5

Stir in cornbread muffin mix until incorporated, then fold in sausage and veggies.

Step 6

Pour batter into greased loaf pan and place in oven.

Step 7

Bake for 40-50 minutes, or until toothpick inserted in center comes out clean.

Step 8

Remove from oven and let cool 10-15 minutes before serving. Enjoy!