2 c thinly sliced celery
2 T butter or margarine
1 1/2 c sliced green onions or other mild onions
1 1/2 lb hot dogs
2 eggs
1 1/2 c milk
2 tsps rubbed sage
1/4 tsp pepper
2 pkg (8 1/2 oz each) corn bread muffin mix
2 c shredded sharp cheddar cheese
In a skillet saute celery in butter for 5 minutes, add onions, saute for 5 minutes. Place in large bowl, set aside. Cut hot dogs lengthwise into quarters then cut into thirds. In the same skillet saute hot dogs for 5 minutes…add veggies. set aside 1 cup. In a large bowl combine eggs, mile, sage and pepper. Add remaining hot dog mixture. stir in corn bread mixes. Add 1 1/2 cups cheese. Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixtures and remaining cheese. Bake uncovered at 400 for 30 minutes or until golden brown.