Compost Slice


Makes 24
Difficulty Easy
Preparation 15 MINS
Cooking 40 MINS
A Dairy Kitchen favourite that turns leftovers into something magical that the kids will love.


7 slices (300g) wholemeal sliced bread
2 large slices (125g) ham, cut into strips
½ punnet (125g) cherry tomatoes, halved
½ cup chopped green capsicum
2 spring onions, sliced
6 eggs, lightly beaten
1½ cups milk
¾ cup grated tasty cheese
Handy Tips
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.


  1. Preheat oven to 180°C (160°C fan forced). Line the sides and the base of a 28cm x 17cm lamington pan.
  2. 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.
  3. 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.

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