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Ingredients

2 cups thinly sliced celery 1 ½ cups sliced green onions 2 tablespoons butter 1 ½ pounds hot dogs (beef and pork frankfurters) 2 eggs 1 ½ cups milk 2 teaspoons ground sage ¼ teaspoon ground black pepper 2 (8.5 ounce) packages dry corn bread mix 2 cups shredded Cheddar cheese, divided

Nutrition Info

453.9 calories carbohydrate: 30.9 g cholesterol: 87.7 mg fat: 29.2 g fiber: 0.9 g protein: 16.9 g saturatedFat: 12.8 g servingSize: - sodium: 1445.9 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl, set aside.
Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
Bake uncovered in preheated oven for 30 minutes, or until golden brown.

12 servings

This is a very quick, easy and delicious recipe. I also serve it with mustard on the side.