The Cheesy  Bacon & Veggie Rice Slice is a clever way to transform simple pantry and fridge staples into a hearty, flavourful meal. Combining cooked rice, savoury  bacon, grated vegetables, eggs, and  cheese, it bakes into a golden slice that’s deliciously comforting while sneaking in extra veggies.

This slice is a great option for busy families. It’s budget-friendly, versatile, and freezer-friendly, making it perfect for meal prep, school lunchboxes, or a quick dinner served with salad. The bacon adds a smoky saltiness, while the combination of zucchini, carrot, and corn provides sweetness, colour, and nutrition.

With minimal prep and a baking time of less than an hour, this recipe is an excellent way to use up leftover rice and avoid food waste. It’s the kind of dish that works equally well warm out of the oven or cold the next day, which makes it a staple in many Aussie households.

Ingredients:

• 2 cups cooked rice (about 300 g, white or brown)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 4 rashers bacon, diced
• 1 cup grated zucchini, squeezed of excess liquid
• 1 cup grated carrot
• ½ cup corn kernels (frozen or canned)
• 1 cup grated cheddar cheese
• 4 large eggs
• 125 mL milk
• 1 tsp dried mixed herbs (or parsley)
• Salt & black pepper, to taste

Preparation:

1: Prepare the Tin

• Preheat oven to 180°C (160°C fan).
• Grease and line a 20 x 30 cm slice tin with baking paper.

2: Cook the Bacon & Onion

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and cook until softened, about 3–4 minutes.
• Stir in the bacon and cook until lightly browned. Remove from heat.

3: Combine Wet Ingredients

• In a large mixing bowl, whisk together the eggs and milk until smooth.
• Season with mixed herbs, salt, and pepper.

4: Add Rice, Veggies & Cheese

• Stir in the cooked rice, zucchini, carrot, corn, cheddar cheese, and the cooked onion and bacon mixture.
• Mix until evenly combined.

5: Bake the Slice

• Pour the mixture into the prepared tin and smooth the top with a spatula.
• Bake for 35–40 minutes, or until golden brown and set in the centre.

6: Cool & Serve

• Allow to cool slightly before slicing into squares or bars.
• Serve warm or chilled.

Variation:

• Vegetarian: Leave out the bacon and add extra veggies such as capsicum, peas, or mushrooms.
• Spicy: Stir in ½ tsp chilli flakes or diced fresh chilli.
• Cheese Upgrade: Use a mix of cheeses like mozzarella for stretch and parmesan for sharpness.
• Protein Boost: Add shredded chicken, tuna, or leftover roast meat instead of bacon.
• Gluten-Free: This recipe is naturally gluten-free if you ensure your corn kernels and bacon are certified GF.

Cooking Note:

• Make sure the zucchini is squeezed well to prevent excess water from making the slice soggy.
• Brown the bacon for extra flavour—it enhances the savouriness of the slice.
• The slice firms up as it cools, so don’t worry if it seems soft straight out of the oven.
• You can use either white or brown rice—brown rice adds extra fibre and nuttiness.

Serving Suggestions:

• Pair with a green salad and lemon wedges for a complete meal.
• Serve alongside roasted veggies for dinner.
• Cut into squares for school lunchboxes or snacks.
• Add a dollop of tomato chutney, relish, or sour cream on top.
• Slice into small pieces for a party platter or picnic food.

Tips:

• Use leftover rice from the fridge—it gives the best texture.
• If the slice needs extra colour, sprinkle grated cheese on top before baking.
• To cut neatly, let it rest for 10 minutes before slicing.
• For a lower-fat version, use reduced-fat cheese and milk.
• Freeze in single portions for easy grab-and-go meals.

Storage:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze individual portions, wrapped in baking paper, for up to 2 months. Reheat in the oven or microwave.
• Room Temp: Not recommended due to egg and dairy content.

Prep Time & Total Time:

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Nutritional Information (Per slice – based on 12 servings):

• Calories: 175 kcal
• Protein: 9 g
• Sodium: 280 mg

(Approximate values, may vary based on ingredients and portion size.)

FAQs:

Q: Can I use uncooked rice?
A: No, the rice must be pre-cooked. Leftover rice works perfectly.

Q: Can I use other vegetables?
A: Yes—try capsicum, broccoli, peas, or sweet potato.

Q: Can I make this dairy-free?
A: Yes—use dairy-free  cheese and a milk alternative such as almond or soy milk.

Q: How do I stop the slice from crumbling?
A: Make sure the eggs are whisked well and the mixture is evenly combined before baking.

Q: Can I make this in muffin tins?
A: Absolutely—this recipe works wonderfully as mini rice slice muffins. Just reduce baking time to 20–25 minutes.

Conclusion:

The Cheesy  Bacon & Veggie Rice Slice is a wholesome, flexible recipe that brings together the comfort of rice, the savouriness of  bacon, and the goodness of vegetables in one family-friendly dish. Perfect for breakfast, lunch, dinner, or snacks, it’s a recipe that works just as well for meal prep as it does for entertaining.

With its golden crust, cheesy flavour, and nutrient-packed filling, this slice is proof that simple ingredients can create something truly satisfying. Make it once, and it will quickly become part of your regular cooking rotation.