This cheesy slice keeps well making it the perfect cook-ahead lunch box filler. Serve it alongside a fresh autumn salad and you’ll have a meal that is not only delicious, but quick and easy to make, too!


  • 1 tbs olive oil
  • 1 small brown onion, chopped
  • 4 short-cut bacon rashers, chopped
  • 2 garlic cloves, crushed
  • 250g pkt microwavable long-grain rice
  • 200g sweet potato, peeled, coarsely grated
  • 1 head broccoli, cut into florets, chopped
  • 1 cup (120g) frozen peas
  • 1 1/4 cups (150g) grated Devondale Colby Cheese
  • 5 Coles Australian Free Range Eggs, lightly whisked
  • Ground paprika, to serve (optional)
  • Green salad, to serve
  • Tomato chutney, to serve

Step 1
Preheat oven to 190°C. Line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.
Step 2
Heat the oil in a frying pan over medium heat. Cook the onion and bacon, stirring occasionally, for 5 mins or until light golden. Add garlic and cook, stirring, for 30 secs. Transfer to a large bowl. Set aside to cool slightly.
Step 3
Heat the rice following packet directions. Add to the bacon mixture in the bowl with the sweet potato, broccoli, peas and 1 cup (120g) cheese. Stir until combined. Fold in the egg. Season.
Step 4
Spoon the mixture into the prepared pan, pressing down firmly. Smooth the surface. Sprinkle with remaining cheese. Lightly sprinkle with paprika, if desired.
Step 5
Bake for 30 mins or until set and golden brown. Set aside in the pan for 5 mins to cool slightly. Cut into pieces. Serve with salad and chutney.

Recipe by: Publication: Coles