2 cups thinly sliced celery
2 tablespoons butter or vegan butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs or tofu made into dogs or just tofu
2 large eggs or vegan eggs
1-1/2 cups 2% milk or vegan milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix or vegan safe
2 cups shredded sharp cheddar cheese, divided or vegan cheese
1 2 tsp ground cumin
1 2 tsp ground coriander
1 2 tsp curry powder (adjust for heat)
1 2 tsp turmeric (for color & earthiness)
1 2 tsp garam masala (optional, for warmth)
1 2 tbsp fresh cilantro, chopped (optional)
1 2 tbsp chopped fresh green chilies (optional, for heat)
In a small skillet, saute celery in butter 5 minutes. Add green onion with the peppers; saute until vegetables are tender, 5 minutes longer. Place in a large bowl.
Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup.
In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese.
Bake, uncovered, until golden brown, about 30 minutes. if adding tofu which are just tofu not tofu dogs gently stir in before serving