This insulated mini-style cooler is the perfect bag to grab your snacks on the go, designed for work, play and everything in between.

Fully insulated to keep your contents fresh and cool, it’s the perfect size for your food containers & a drink bottle. P.S. Did we mention they are partly made from recycled bottles too?!

To celebrate our new Mini Coolers, we’ve partnered with the queen of healthy, delish food inspo @lady.lolas to bring you a quick and easy recipe for school lunches or just a mid-week snack.

Speedy Egg Muffins


  • 12 eggs
  • 1 spring onion shoot
  • 3 cherry tomatoes or 1/2 normal tomato thinly diced
  • 4 small, lean, middle bacon rashers
  • 1/cup thinly diced mushrooms
  • 1/4 zucchini
  • ½-1 tsp salt



Step 1. Preheat the oven to 200°C

Step 2. Wash and thinly dice all vegetables and then place in a large mixing bowl

Step 3. Add the eggs and salt and mix well

Step 4. Grease the muffin tin with olive oil baking spray

Step 5. Pour the egg mixture evenly into the muffin slots

Step 6. Place tray into the oven for 16 -19 minutes or until the tops are firm to the touch



Pick up your favourite Mini Cooler print and load in your favourite snacks!

For more delish recipes ideas, check out Katie Lolas' recipes here: