Tuna, corn and egg pies

title="Tuna, corn and egg pies"
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• 0:10 Prep


• 0:30 Cook


• Makes 12


• Capable cooks

Here's an inspired lunch guaranteed to pep up any lunchbox.

Featured in
Nutrition information, Picnic recipes

Ingredients

• 12 large multigrain bread slices, crusts removed


• 425g can tuna in springwater, drained


• 15g baby spinach leaves, roughly chopped


• 125g can corn kernels, drained


• 6 eggs


• 2 eggwhites

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C/160°C fan-forced. Grease 12 holes of a 1/3 cup-capacity muffin pan. Place bread on a chopping board. Using a rolling pin, flatten slightly. Line muffin holes with bread slices.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine tuna, spinach and corn in a bowl. Whisk eggs and eggwhites together in a jug.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide tuna mixture between bread cases. Pour egg mixture over fillings. Bake for 20 to 25 minutes or until egg has set. Stand for 5 minutes. Remove pies from pan. Cool. Wrap each pie in plastic wrap. Refrigerate.
  
  
  

Nutrition

• 740 kj

  Energy




• 5g

  Fat Total




• 1g

  Saturated Fat




• 2g

  Fibre




• 14g

  Protein




• 121mg

  Cholesterol




• 285.38mg

  Sodium




• 1g

  Carbs (sugar)




• 18g

  Carbs (total)

All nutrition values are per serve

Notes

Complete lunchbox: Pack with fruit and low-fat milk or yoghurt.

• Author: Emma Braz


• Image credit: John Paul Urizar


• Publication: Super Food Ideas

Source: taste.com.au