On the Menu

Texas Breakfast Muffins – Can be Gluten Free!

I don’t know about you, but I have found that meal planning has the ability to really save me time and lots of money throughout the week. My husband and I have really buckled down and tightened our budget in an effort to really take control of our finances and start getting smart with our savings. We were never bad to begin with, but there is always room for improvement. So in my efforts to help, I’ve been planning every Saturday the next week’s meals, usually breakfast and dinner only as he travels quite frequently and we like to use leftovers for lunches. I enjoy packing them to work for myself because that just saves me time and even more money by not eating out or ordering in.

But the best upside to making more of our own food rather than buying from a restaurant is that we can control what goes in that food and we know for sure we’re cooking with wholesome ingredients. These muffins, like all my recipes, are completely customizable to your own dietary needs. If you want to substitute ingredients or flavors, please feel free! I will start with the original recipe and then also include the gluten free recipe below that.

I can remember my mother making these from the time I was very young — they are quick, filling, and great to make in bulk to feed a crowd or freeze for a quick on-the-go breakfast or snack during your hectic work week.

Texas Breakfast Muffins – Original Recipe

Yields about 24-30 muffins depending on size of muffin tin (original or large)

  • 3 frozen loves Rhodes frozen bread dough
  • 2 packs Lil’ Smokey’s (whichever flavor you prefer)
  • 1 2-cup bag shredded cheddar cheese (mild or sharp)
  • 2 sticks salted butter
  • 3 Tbsp. Italian seasoning
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 2 tsp ground cayenne red pepper (optional – can also increase for more spice)
  • 2 Tbsp. salt
  • 1 Tbsp. poppy seeds (optional)

Instructions: Let bread dough thaw and rise in an oiled bowl. I usually let this happen overnight if I start with completely frozen rolls. Once dough is thawed, raised and ready, melt butter, salt and seasonings together in a small saucepan.  Do not boil, just melt and mix.

Lay dough out on counter top or large cutting board and spoon half of the melted mixture on top so when you start chopping, it won’t stick back together and you’re working the spices into the dough itself.  Throw on your packs of Lil’ Smokey’s (one at a time is easiest) and start chopping them into the dough, folding and chopping intermittently.  Add cheese and rest of melted mixture and repeat.  When finished, it’s a huge mess of chopped and well-mixed ingredients. 

Grab a hand-full and squeeze up through fist to create a round ball.  Tangerine size for standard muffin tin, orange for large tins as they will rise a little while baking.  Place in greased muffin tin and bake at 350ºF for about 15-20 minutes or until tops are browned and bread feels cooked throughout.

Cool slightly, serve warm or cold on-the-go! 

Stores in an airtight container on the counter for 3-5 days, in the fridge for a week, or can be frozen for up to 6 months.  To thaw from frozen, wrap in a damp paper towel and microwave in 30 second increments. 


Modified

Texas Breakfast Muffins – Gluten Free Recipe

  • 2 bags of Bob’s Red Mill Gluten Free mix made to package instructions (do not bake)
  • 1 ring gluten free turkey kielbasa
  • 1 2-cup bag shredded cheddar cheese (mild or sharp)
  • 2 sticks salted butter (or replace with 3/4 cup butter flavored coconut oil)
  • 3 Tbsp. Italian seasoning
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 2 tsp ground cayenne red pepper (optional – can also increase for more spice)
  • 2 Tbsp. salt
  • 1 Tbsp. poppy seeds (optional)

Using the bread mix, create as instructed on package, leaving as dough. Then simply follow the instructions for the original recipe above to finish! So simple!

I really REALLY love Bob’s Red Mill products! They have a huge variety of product categories including paleo, gluten free, and vegan as well as a TON of different types of baking mixes and flours for almost any type of dietary restriction. I have tried their 1 to 1 Gluten Free Making Flour and I fell in love with it. I’m also a huge fan of their cassava flour, almond flour, and paleo baking flour! And if you don’t have sensitivities, they have lots of traditional products as well. Their products are carried in a lot of different stores and should be easily accessible at Walmart or your local grocer, but just in case, you can also order a wider variety from their website here.

Using the Bob’s Red Mill mixes, these muffins can also be made low-carb for all you Keto dieters by utilizing the low-carb flour mix or almond flour to create a dough. If you’re dairy free, you can also substitute the butter for butter-flavored coconut oil and a vegan cheese replacement.

I hope that you enjoy these muffins as much as I do! My entire office comes by to sniff near my desk when I have one steaming deliciously on a plate and it’s so hard to have just one. Any comments or changes you’d make? I’d love to hear about them in the comments below.

Cheers!

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