| | Tuna, corn and egg pies
Tuna, corn and egg pies
Tuna, corn and egg pies 4.3-5 9
  • Calories: 740 kj
  • Fat: 5g
  • Carbohydrates: 1g

How to Make:

  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.
  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.
Time for preparing:
30 min.


  • 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