In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
In a large bowl, whisk the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
Bake, uncovered, at 400 for 30 minutes or until golden brown. Yield- 6 servings.
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1 serving (1 each) equals 389 calories, 28 g fat (14 g saturated fat), 101 mg cholesterol, 925 mg sodium, 20 g carbohydrate, 1 g fiber, 14 g protein.
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