Creamed Chipped Scrapple
Share this recipe!
A play on classic creamed chipped beef or “shit on a shingle”, this Creamed Chipped Scrapple takes Philly breakfast staple Scrapple to a new level of delicious. With crispy pan cooked scrapple, creamy gravy and crispy english muffins! For best results- use Habbersett scrapple!JUMP TO RECIPE
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
First up- what in the world is Scrapple?
If you’re not from Philly, and you look up Scrapple on Wikipedia- prepare to be disgusted by their definition. I’m honestly not even gonna go there. Here’s my prettier picture of Scrapple, which is all rainbows and sunshine:
Scrapple is a delicious loaf of goodness, created by the Pennsylvania Dutch, and is a popular breakfast staple in the Philadelphia, PA area, as well as in surrounding counties. To know scrapple is to love it. It’s a perfectly seasoned breakfast “meat”, that- if browned perfectly (and patiently) in a non-stick skillet (or fried, as many local greasy spoons are apt to do), is a great accompaniment to your morning eggs, or the perfect star of your weekend breakfast sandwich.
The best Scrapple brand is Habbersett, hands down
I am very partial to Habbersett, as they have perfected the balance of flavors needed for a great scrapple. Some Scrapple is very bland, and texturally unsatisfying. Do yourself a favor and get the good stuff.
Where to buy Scrapple
Cooking up a great breakfast
This breakfast dish is a variation of Creamed Chipped Beef, another Philly breakfast favorite that pairs creamy white gravy with fried strips of dried beef.
For my version, we’ll be using Scrapple in place of the beef.
To make this recipe, you’ll start with:
- Good quality scrapple – there is no substitute. Habbersett is the best!
- Butter – salted or unsalted, pick your poison. I roll with unsalted.
- Some regular old a/p flour.
- Some milk (whole or 2% is fine).
- Something bready to soak up all that scrapple goodness. I recommend a toasted split English muffin, some rye or sourdough toast, or some warm flakey biscuits. Choose your own adventure.
- Some chopped chives, if you’re feeling fancy.
How to cook Creamed Chipped Scrapple
This non-traditional take on classic Shit on a shingle is very easy to make!
What is Shit on a shingle?
Shit on a Shingle (SOS) is United States military food terminology. It’s a slang term for a dish consisting of a cream sauce with meat, poured over toast, muffins or biscuits. It is often served as a breakfast dish, but can be enjoyed any time of day!
Some versions of the dish are made with ground beef or dried chipped beef- but for this version, we’re going with a Pennsylvania classic- SCRAPPLE!
Let’s cook the scrapple
To make this dish, you’ll brown the scrapple well in a non stick pan. This gets the Scrapple extra crispy, which in turn will help it retain shape and texture.
Next, add some butter and flour to make a quick roux. This will help thicken your gravy, giving you a creamier final result.
Make sure the milk is well incorporated, then season your gravy with a little salt and pepper, and stir it occasionally until it thickens. And that’s it!
Finish the Creamed Chipped (preferably Habbersett) Scrapple by pouring it over some toasted English muffins! Feeling fancy? Throw some chopped chives on top for a little color and bite. Not feeling fancy? Don’t! I won’t tell anyone.
Want to give this recipe a try?
If you make my Creamed Chipped Scrapple, please be sure to leave me a comment! I would love to hear from you, and value your feedback! If you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great breakfast ideas?
Video: How to make Creamed Chipped Scrapple
Creamed Chipped Scrapple
- 8 oz scrapple, cut into small 1/4” cubes
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- salt and freshly ground black pepper, to taste
- toast, English muffins, biscuits
- chopped chives, for garnish (if desired)
- Cut the scrapple into small 1/“4 cubes. 2. Heat a large, deep, non-stick frying pan over medium-high heat for 3 minutes until it’s nice and hot. 3. Add the scrapple to the pan in an even layer. 4. Cook, undisturbed for 3-4 minutes, until golden brown and crisp on one side. 5. Flip scrapple with a spatula and cook 2-3 minutes longer, breaking up and moving around the pan as needed to make sure all sides are crispy. 6. Flip once more and cook 2 more minutes- were looking for mostly crisp/browned pieces before adding the other ingredients. 7. Add the butter to the pan, and toss to combine with the scrapple until melted/well incorporated. 8. Reduce the heat to low, and add the flour. Stir until well combined and no more lumps are present. 9. Cook flour/butter/scrapple mixture, stirring frequently for 2 minutes. 10. Using a whisk or wooden spoon, slowly add the milk to the flour/butter/scrapple mixture until well combined and no more lumps are present. 11. Add salt and pepper to taste, and cook 4-5 minutes on low- stirring occasionally, until thickened. 12. Serve over toast, biscuits or toasted English muffins. Garnish with chives, if desired.
Scrapple is a Pennsylvania Dutch delicacy native to PA. Unfortunately, I can’t even think of anything that comes close to a substitute!
My hands-down favorite brand is Habbersett.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.