Recipe: Gluten-Free Buffalo Chicken Egg Muffins

By November 12, 2014Recipes

Hi Everyone!

Holidays always means having company over, whether it be for a weekend brunch or overnight, and you need to feed this guests breakfast! I am always looking for a delicious (and easy!) way to feed my family and friends. These are easy to make ahead and freeze for anything from a hangover breakfast to a last minute brunch to a midnight snack. (Ask my sister in law–we are munching on these as we speak!)

Buffalo Chicken Egg Muffins
(comically known as “Eggifins”–thank you, Autocorrect)

You will need:
1 Large Chicken Breast, boneless and skinless
6 Large Eggs
2 tbsp Onion, finely chopped (if you like milder onion flavor go for green onion)
1/2 cup Gluten Free Bread Crumbs
3 tbsp. Hot Sauce
3 tbsp. Margarine
2 tsp. Garlic Powder
2 tsp. Cumin
Salt and Pepper, to taste
Shredded Cheese


  • Preheat oven to 425.
  • Season chicken with salt, pepper and garlic. Place on a baking sheet and cook for 20-30 minutes, until cooked through and tender.
  • After chicken is cooked, shred in a mixing bowl. Mix the hot sauce and margarine in a small bowl, separate 2 tbsp and pour the remaining mixture over the shredded chicken.
  • In a separate bowl beat eggs and add onion, cumin, 2 tbsp of hot sauce mixture and bread crumbs. Add the buffalo chicken and mix well.
  • In a lined muffin tin, spoon mixture into cups. Top with cheese and put the pan in the oven. Bake for approx 20 minutes until the edges are golden brown.

Take those Eggifins out and enjoy the spicy goodness!


Cassandra Edwards is our NEW resident recipe blogger. She will be posting gluten-free recipes every week on our blog for you to enjoy at home. Have a request? One of your favourite foods you’d love to see a gluten-free version of? Tweet us at @gfyyc or email us at