All recipes by Jules Cahalane/Head Chef and Author
Inn on the Rio, Taos, New Mexico,
phone 575.758.7199

Southwest Bake

This recipe developed by Jules at Inn on the Rio was featured in "Innkeepers' Best Low-Fat Breakfasts" Cookbook and in "Best of the Best from New Mexico" Cookbook!

As a busy innkeeper, I love this flavorful dish's make-ahead preparation. Guests love this Southwest-style dish with sour cream and fresh salsa.

Non-stick cooking spray
1/2 pound pork or turkey sausage
1 large onion diced
1 to 3 teaspoons hot pepper flakes
1 cup milk
1 cup salsa
1 cup shredded cheddar cheese
6 large eggs
4 slices bread; cut into 1/2" cubes

  1. Brown sausage and onions together. Add the hot pepper flakes. One teaspoon for mild, three for hot and spicy.
  2. Lightly spray an 8 X 11-inch baking dish with non-stick cooking spray. Line the baking dish with the bread cubes. Sprinkle the sausage/onion mixture over the bread.
  3. Mix the eggs, milk, and salsa together. Pour over the bread cubes. Top with the cheese. Cover with foil and refrigerate overnight.
  4. At brunch or breakfast time, put casserole in a pre-heated 350-degree oven for 45 minutes. Take off the foil and heat for ten more minutes.
  5. Remove from oven and let cool 10 minutes before serving. Garnish with chopped fresh cilantro and serve with extra salsa, hot or mild, and sour cream.


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