Name: Tomato, bean and cheese pies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: cooking oil spray; 12 slices white bread, crusts removed; 2 tablespoon reduced-fat margarine; 3 eggs; 1/3 cup milk; 1/2 teaspoon dried oregano leaves; 1/2 cup coarsely grated reduced-fat cheddar cheese; 1/2 425g can baked beans in tomato sauce; 1 medium tomato, cut into 12 slices; mixed green salad, to serve

Ingredients

cooking oil spray

12 slices white bread, crusts removed

2 tablespoon reduced-fat margarine

3 eggs

1/3 cup milk

1/2 teaspoon dried oregano leaves

1/2 cup coarsely grated reduced-fat cheddar cheese

1/2 425g can baked beans in tomato sauce

1 medium tomato, cut into 12 slices

mixed green salad, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Spray a 12-hole (1/3-cup) muffin tray with oil.

2.Place slices of bread on a flat work surface. Using a rolling pin, flatten slightly. Spread bread with margarine. Line prepared muffin holes with bread, butter-side down. Bake for 10 minutes or until golden brown.

3.Whisk eggs and milk in a medium jug. Add oregano and cheese. Spoon beans into bread cases. Pour egg mixture over beans in cases; top each case with a slice of tomato. Bake for 15-20 minutes or until set. Serve with salad.