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A play on classic creamed chipped beef, this Creamed Chipped Scrapple takes the Philly breakfast staple Scrapple to a new level of delicious.


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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.

That being said, not all scrapple is created equal. 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 are also a lot of great places to get freshly made scrapple, such as Reading Terminal Market or Rieker’s Prime Meats.


So now that you know all about the magical meat that is scrapple, let’s get down to the business of making Creamed Chipped Scrapple.

OK- so 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 this version, we’ll be using Scrapple in place of the beef.

To make this recipe, you will need:

  • 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.
creamed chipped scrapple

To make the Creamed Chipped Scrapple, you’ll brown the scrapple well in a non stick pan, add some butter and flour to make a quick roux, and then slowly add in milk. Season with a little salt and pepper, and stir it occasionally until it thickens. And that’s it!

Once it’s thickened, pour it over your bread/toast/biscuit of choice and it’s ready to go. Feeling fancy? Throw some chopped chives on top for a little color and bite. Not feeling fancy? Don’t! I won’t tell anyone.

creamed chipped scrapple

For more breakfast treats, check out my breakfast page!

Creamed Chipped Scrapple

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Brunch
Keyword: breakfast, cream gravy, scrapple
Servings: 2


  • 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)

For serving:

  • 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.

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