Name: Compost Slice
Prep time: 15 min
Cook time: 40 min
Ingredients: 7 slices (300g) wholemeal sliced bread; 2 large slices (125g) ham, cut into strips; 1/2 punnet (125g) cherry tomatoes, halved; 1/2 cup chopped green capsicum; 2 spring onions, sliced; 6 eggs, lightly beaten; 1 1/2 cups milk; 3/4 cup grated tasty cheese

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Preheat oven to 180°C (160°C fan forced). Line the sides and the base of a 28cm x 17cm lamington pan
Roughly tear bread, crusts included, into the pan. Top with ham, tomatoes, capsicum and onions and toss slightly. In a separate bowl, whisk together eggs and milk and season with salt and pepper. Pour over bread. Cover and stand for at least 1 hour
Remove covering and sprinkle with cheese. Bake for 35-40 minutes or until cooked through and egg has set. Allow to stand for 10 minutes before removing from pan. Cut and serve warm or cold

Tips & Hints:

This delicious slice is a great way to use up leftovers or odds and ends of vegetables in the crisper. It is also great with leftover roasted vegetables, roasted chicken. It is great for school lunches as an alternative to sandwiches.

Preheat oven to 180°C (160°C fan forced). Line the sides and the base of a 28cm x 17cm lamington pan
Roughly tear bread, crusts included, into the pan. Top with ham, tomatoes, capsicum and onions and toss slightly. In a separate bowl, whisk together eggs and milk and season with salt and pepper. Pour over bread. Cover and stand for at least 1 hour
Remove covering and sprinkle with cheese. Bake for 35-40 minutes or until cooked through and egg has set. Allow to stand for 10 minutes before removing from pan. Cut and serve warm or cold

Tips & Hints:

This delicious slice is a great way to use up leftovers or odds and ends of vegetables in the crisper. It is also great with leftover roasted vegetables, roasted chicken. It is great for school lunches as an alternative to sandwiches.

Preheat oven to 180°C (160°C fan forced). Line the sides and the base of a 28cm x 17cm lamington pan
Roughly tear bread, crusts included, into the pan. Top with ham, tomatoes, capsicum and onions and toss slightly. In a separate bowl, whisk together eggs and milk and season with salt and pepper. Pour over bread. Cover and stand for at least 1 hour
Remove covering and sprinkle with cheese. Bake for 35-40 minutes or until cooked through and egg has set. Allow to stand for 10 minutes before removing from pan. Cut and serve warm or cold

Tips & Hints:

This delicious slice is a great way to use up leftovers or odds and ends of vegetables in the crisper. It is also great with leftover roasted vegetables, roasted chicken. It is great for school lunches as an alternative to sandwiches.

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Feedback and Reviews

Follow The Dairy Kitchen for more recipes

See the entire The Dairy Kitchen recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

More Slices Recipes

Follow The Dairy Kitchen for more recipes

See the entire The Dairy Kitchen recipe collection

Tips & Hints: