In a skillet, sauté celery in butter for 5 minutes. Add onions; sauté for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, sauté the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage, and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1½ cups of cheese. Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400º for 30 minutes or until golden brown.