2 c. celery, thinly sliced
2 tbsp. butter
1 1/2 c. green onion, sliced
1 1/2 lb. hot dogs
2 eggs
1 1/2 c. milk
2 tsp. rubbed sage
1/4 tsp. pepper
2 (8 1/2 oz.) pkg. cornbread muffin mix
2 (8 oz.) c. shredded sharp Cheddar cheese, divided

In skillet, sauté celery in butter for 5 minutes. Add onions and sauté 5 minutes. Place celery and onions in a large bowl; set aside. Cut hot dogs lengthwise in quarters, then into thirds. In same skillet, sauté hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup of this mixture.

In large bowl, combine eggs, milk, sage and pepper; add remaining hot dog mixture. Stir in cornbread mixes. Add 1 1/2 cups of cheese. Spread mixture into a shallow 3-quart baking dish. Top with reserved hot dog mixture and remaining cheese.

Bake, uncovered, 30 minutes at 400°F or until golden brown.