Did you know that Australians consume over 18 million eggs every day? That’s a whopping 6.5 billion eggs a year! With eggs being such a popular and nutritious staple, it’s no wonder they’re at the heart of so many delicious recipes. This Mexican Slice is a perfect example, packed with protein-rich eggs, vibrant veggies, and zesty spices. Whether you’re feeding the family or prepping for a gathering, this easy-to-make slice will become a favourite. Plus, it’s a great way to celebrate the humble egg – a true powerhouse ingredient!

Gluten-Free Mexican Slice
Ingredients
- 350 g white baby potatoes
- 2 tablespoons olive oil
- 1 red onion finely chopped
- 1 red capsicum seeded and finely chopped
- 1 teaspoon ground cumin
- 12 eggs
- 1 cup pouring cream
- 420 g can super sweet corn drained
- ½ cup chopped coriander
- 150 g packet Mexican Cheese
- 125 g chorizo sausage thinly sliced ensure gluten-free
Instructions
- Preheat oven to 180C fan forced. Microwave the potatoes for 5 minutes until tender. Cool and slice. Line a 20 x 30cm slice pan with baking paper.
- Heat olive oil in a frypan. Add onion and capsicum and cook over medium heat until onion is translucent and capsicum is softened. Add cumin and cook 1 minute until fragrant.
- Combine eggs and cream in a large bowl. Whisk until well combined. Add drained corn, onion and capsicum mixture, sliced potato, coriander and cheese. Season to taste. Pour mixture into prepared pan and smooth the surface. Arrange sliced chorizo over the slice. Bake 30 minutes until slice is set and top is golden. Allow to rest 10 minutes before serving.
- Serve with relish, store bought salsa or fresh tomato salsa (see tips)