Rating: 4 stars
288 Ratings
  • 5 star values: 130
  • 4 star values: 82
  • 3 star values: 43
  • 2 star values: 17
  • 1 star values: 16

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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.

    Advertisement
  • 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.

Nutrition Facts

454 calories; protein 16.9g; carbohydrates 30.9g; fat 29.2g; cholesterol 87.7mg; sodium 1445.9mg. Full Nutrition
Advertisement