Tuna, corn and egg pies

Heres an inspired lunch guaranteed to pep up any lunchbox.

Recipe «Tuna, corn and egg pies» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

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

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.