Tuna, corn and egg pies

Tuna, corn and egg pies


Heres an inspired lunch guaranteed to pep up any lunchbox.

The ingredient of Tuna, corn and egg pies

  1. 12 large multigrain bread slices, crusts removed
  2. 425g can tuna in springwater, drained
  3. 15g baby spinach leaves, roughly chopped
  4. 125g can corn kernels, drained
  5. 6 eggs
  6. 2 eggwhites

The instruction how to make Tuna, corn and egg pies

  1. Preheat oven to 180u00b0C/160u00b0C 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.
  2. Combine tuna, spinach and corn in a bowl. Whisk eggs and eggwhites together in a jug.
  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.

Nutritions of Tuna, corn and egg pies

calories: 176.86 calories
calories: 5 grams fat
calories: 1 grams saturated fat
calories: 18 grams carbohydrates
calories: 1 grams sugar
calories: 14 grams protein
calories: 121 milligrams cholesterol
calories: 285.38 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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