Gather all ingredients.

Sauté celery and green onions in butter in a medium skillet for 5 minutes, then transfer the mixture to a large bowl and set aside.

Slice hot dogs lengthwise into quarters, then cut into thirds. Using the same skillet, sauté 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).

Combine the eggs, milk, sage, and pepper in a large bowl. Add all but reserved 1 cup hot dog mixture. Stir in cornbread mix and 1 1/2 cups shredded cheese. Mix all together.

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.