Ever stuck for ideas for your children’s lunch box? Try these savoury muffins as a tasty alternative to the regular sandwich, but also offer a good serve of protein and vegetables. 2 of these muffins make an idea lunch and the great thing is you can get your children involved in the cooking process by grating the vegetables and whisking the eggs.

Recipe - Savory Lunchbox Muffins in Wrap Bread

15 minutes preparation time, 30 minutes cooking time

Quantity Size -  6 Muffins


3 wholegrain wraps, cut in half

1 carrot, grated

1 zucchini, grated

½ red capsicum, diced

2 shallots, sliced thinly

50g leg ham, cut into small pieces

1 cup grated cheese

5 eggs (2 separated)


  1. Pre-heat oven to 180oC.
  2. Line 6 large muffin cups or a muffin tray with baking paper, then place half a slice of wrap bread in each, so the wrap forms a cup shape.
  3. Combine all the vegetables, ham and cheese in a large mixing bowl.
  4. Separate two eggs and leave the whites aside in a separate bowl.
  5. Add the two egg yolks and remaining three eggs to the vegetables mixture and mix well.
  6. Use an electric mixer on high to beat the eggs whites till stiff peaks form. Fold the egg whites in to the egg and vegetable mixture.
  7. Spoon the batter in to the wrap bread cups and bake in the oven for 30minutes or until cooked and lightly brown on top.
  8. Muffins can be serves warm or when cooled.