Cheese & Tomato Lunchbox Loaves

These tasty loaves, flavoured with cheese and tomato, are a great alternative to sandwiches for lunchboxes

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If you’re looking for ideas for lunchbox fillers that aren’t sandwiches then check out these Mini Cheese & Tomato Loaves.

They’re so easy to make with all the ingredients being mixed together in one bowl. The recipe makes twelve, so perfect for batch cooking and storing in the freezer.

How To Make Mini Lunchbox Loaves

The full recipe with ingredients and measurements is in the recipe card towards the bottom of this post but I’ve also included some step by step photos here if that is useful for you.

1. Add eggs, milk, melted butter and grated cheese to a bowl and mix with a hand whisk.

2. Add flour, oregano and little salt and pepper and stir with a spoon.

3. Add the mixture to a greased 12 hole loaf or muffin tray. I find it easier to do this with an ice cream scoop.

4. Cut the cherry tomatoes into quarters and add these to the top.

Then bake in the oven for 25 minutes until golden brown. Allow to cool for a few minutes in the tin before removing.

Storing

These loaves will keep in an airtight tin for 2 days. 

They can also be frozen for 2 months. Defrost at room temperature in a couple of hours. You can add them straight from the freezer into lunchboxes and they will be ready to eat by lunch time.

Equipment

This is the mini loaf tin which I used in this recipe.

You can however make these in a muffin tin also, so there’s no need to buy another tray!

More Kid-Friendly Recipes

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Cheese & Tomato Lunchbox Loaves

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• Author: Ciara Attwell
• Prep Time: 6 minutes
• Cook Time: 25 minutes
• Total Time: 31 minutes
• Yield: 12 1x
• Category: Lunchbox

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Description

These tasty loaves, flavoured with cheese and tomato, are a great alternative to sandwiches for lunchboxes

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Ingredients

• spray oil for greasing
• 2 medium eggs
• 150ml milk
• 75g butter, melted
• 170g grated cheddar cheese
• 250g self raising flour
• 2 tsp oregano
• salt and pepper to taste
• 100g cherry tomatoes

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Instructions

1. Preheat the oven to 180c fan.
2. Grease a 12 hold loaf or muffin tin with spray oil.
3. Add the eggs, milk, melted butter and grated cheese to a large bowl and mix with a hand whisk.
4. Add the flour, oregano and a little salt and pepper and mix again with a spoon.
5. Divide the mixture between the loaf tin holes.
6. Cut the cherry tomatoes into quarters and add these to the top pushing them down into the mixture.
7. Bake in the oven for 25 minutes.
8. Allow to cool for a few minutes before removing from the tin.

Notes

These loaves will keep in an airtight container for 2 days.

They can also be frozen for up to 2 months. Defrost at room temperature in a couple of hours.