Creamed Chipped Scrapple
Share this recipe!
A play on classic creamed chipped beef, this Creamed Chipped Scrapple takes the Philly breakfast staple Scrapple to a new level of delicious.JUMP TO RECIPE
This site contains affiliate links to products. We may receive a commission for purchases made through these links.Yum
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
While I love Scrapple, 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. If you’re in Philly, there I also recommend you go to Reading Terminal Market or Rieker’s Prime Meats!
Let’s get down to the business of making Creamed Chipped Scrapple.
Creamed Chipped Scrapple is a variation of Creamed Chipped Beef, another Philly breakfast favorite that pairs creamy white gravy with fried strips of dried beef.
For my Scrapple 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.
- 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 make the Creamed Chipped Scrapple
Let’s begin! Firstly- to make the Creamed Chipped Scrapple, 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.
Secondly- add some butter and flour to make a quick roux. This will help thicken your gravy, giving you a creamier final result.
Lastly- after the milk is well incorporated, season your gravy with a little salt and pepper, and stir it occasionally until it thickens. And that’s it!
When your delicious Creamed Chipped Scrapple is thickened, pour 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! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Creamed Chipped Scrapple
- 8 oz scrapple, cut into small 1/4” cubes
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (I used whole milk)
- 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 minutes. 5. After 3 minutes, flip scrapple with a spatula and cook 2 minutes longer. 6. Flip once more and cook 2 more minutes- were looking for mostly crisp/browned pieces before adding the other ingredients. 7. Add 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.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
What are you craving today?
Hi, I’m Sharon!
Welcome to Jawns I Cooked!
Here you’ll find delicious dinners, brunch, easy cocktails, great tailgate treats, and more! All of my recipes are made with accessible ingredients you can find at your local grocery store!