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Tuna, corn and egg pies
Tuna, corn and egg pies
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Exciting lunch box upgrade to boost your day.
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
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease 12 holes of a 1/3 cup-capacity muffin pan. Gently flatten bread slices with a rolling pin on a chopping board, then line the muffin holes with the bread slices.
  • Mix together the tuna, spinach, and corn in a bowl. In a separate jug, whisk the eggs and egg whites until well combined.
  • Spoon tuna mixture into bread cases, then pour egg mixture over the fillings. Bake for 20-25 minutes until the egg is set. Let it stand for 5 minutes, then carefully remove the pies from the pan to cool. Once cooled, wrap each pie in plastic wrap and refrigerate.

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