Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.
Add the cornbread cubes to a pizza pan; place on the cooking grid and toast until lightly brown and crisp; around 15 to 20 minutes. Remove from the EGG and set aside.
Melt 4 tablespoons butter in a 14-inch cast iron skillet. Add the sausage and cook, stirring occasionally, for about 5 minutes until lightly browned. Remove the sausage from the skillet with a slotted spoon and drain on a paper towel. Add the onion, celery, bell pepper and garlic to the sausage grease and sauté for about 8-10 minutes until the vegetables are softened. Stir in the seasoning, giardiniera, pickled okra, sage, thyme and black pepper. Remove from the EGG and set aside.
In a large bowl, whisk the broth and eggs until well combined. Add the cornbread, sausage and vegetables, stirring gently until the liquid is absorbed. Spoon the mixture back into the skillet; drizzle with the remaining butter.
Place the skillet back in the EGG and bake for 30 minutes until the middle is slightly firm. Serve warm.