18 Savory Scrapple Recipes for Breakfast Lovers

Unlock the secret to transforming your morning routine with our collection of 18 Savory Scrapple Recipes for Breakfast Lovers. Whether you’re a scrapple skeptic or a die-hard fan, these dishes promise to delight your taste buds and add a hearty twist to your breakfast table. From classic preparations to innovative spins, there’s something here to inspire every home cook. Ready to dive in? Let’s get cooking!

Classic Pennsylvania Dutch Scrapple

Here’s how to make Classic Pennsylvania Dutch Scrapple, a hearty and traditional dish that’s perfect for breakfast or brunch. Follow these steps carefully to achieve the perfect texture and flavor.

Ingredients

• For the broth:
  • 1 pound pork shoulder, cut into chunks
  • 1 quart water
  • 1 teaspoon salt
• For the scrapple:
  • 2 cups cornmeal
  • 1 cup buckwheat flour
  • 1 teaspoon black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon thyme

Instructions

1. In a large pot, combine the pork shoulder, water, and salt. Bring to a boil over high heat, then reduce to a simmer and cook for 2 hours, or until the pork is very tender.
2. Remove the pork from the broth and set aside to cool. Reserve the broth.
3. Once the pork is cool enough to handle, shred it finely using two forks.
4. Return the shredded pork to the broth and bring the mixture back to a simmer.
5. Gradually whisk in the cornmeal and buckwheat flour, ensuring no lumps form. Tip: Constant stirring is key to a smooth texture.
6. Add the black pepper, sage, and thyme, stirring well to incorporate the spices evenly.
7. Continue to cook on low heat for 30 minutes, stirring frequently to prevent sticking. Tip: A heavy-bottomed pot can help distribute heat more evenly.
8. Pour the mixture into a greased loaf pan and smooth the top with a spatula. Let it cool to room temperature, then refrigerate overnight to set.
9. The next day, turn the scrapple out of the pan and slice it into 1/2-inch thick slices.
10. Heat a skillet over medium heat and fry the slices in a little oil for 3-4 minutes per side, or until golden brown and crispy. Tip: For extra crispiness, press the slices lightly with a spatula while frying.

Just like that, you’ve got a batch of Classic Pennsylvania Dutch Scrapple ready to enjoy. Its crispy exterior gives way to a soft, savory interior, making it a delightful contrast of textures. Serve it with maple syrup for a sweet and savory combination that’s truly irresistible.

Spicy Jalapeño Scrapple Skillet

This Spicy Jalapeño Scrapple Skillet is a bold twist on a classic, combining the hearty texture of scrapple with the fiery kick of jalapeños for a breakfast that’s anything but ordinary.

Ingredients

• For the scrapple:
  • 1 lb scrapple, sliced into 1/2-inch thick pieces
  • 2 tbsp vegetable oil
• For the jalapeño mixture:
  • 2 jalapeños, finely diced (seeds removed for less heat)
  • 1/2 cup diced onion
  • 1 tbsp butter
• For serving:
  • 4 eggs
  • 1/4 cup shredded cheddar cheese
  • 2 tbsp chopped fresh cilantro

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add scrapple slices to the skillet, cooking for 3-4 minutes per side until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
3. In the same skillet, melt butter over medium heat. Add diced jalapeños and onion, sautéing for 4-5 minutes until softened.
4. Return the scrapple to the skillet, nestling the slices into the jalapeño mixture. Crack eggs into the skillet around the scrapple.
5. Cover the skillet and cook for 5-6 minutes, or until the egg whites are set but the yolks are still runny.
6. Sprinkle shredded cheddar cheese over the top, cover again, and cook for an additional 1-2 minutes until the cheese is melted.
7. Garnish with chopped fresh cilantro before serving.

Mouthwatering and packed with flavor, this skillet dish offers a delightful contrast between the crispy scrapple and the creamy eggs. Serve it straight from the skillet for a rustic, shareable breakfast that’s sure to impress.

Scrapple and Egg Breakfast Sandwich

For a hearty start to your day, nothing beats the classic combination of scrapple and eggs, especially when they’re nestled between slices of toasted bread. This Scrapple and Egg Breakfast Sandwich is a simple yet satisfying meal that packs a punch of flavor and texture, perfect for those mornings when you need a little extra fuel.

Ingredients

• For the sandwich:
  • 4 slices of bread
  • 4 eggs
  • 4 slices of scrapple
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp of butter, allowing it to melt and coat the pan evenly.
2. Place the scrapple slices in the skillet and cook for 3-4 minutes on each side, or until they are golden brown and crispy. Tip: Avoid moving the scrapple too much to ensure a good crust forms.
3. Remove the scrapple from the skillet and set aside on a paper towel-lined plate to drain any excess grease.
4. In the same skillet, add the remaining 1 tbsp of butter and crack the eggs into the pan. Cook for 2-3 minutes for sunny-side-up, or flip and cook for an additional minute if you prefer over-easy. Tip: For evenly cooked eggs, cover the skillet with a lid for the last minute of cooking.
5. While the eggs are cooking, toast the bread slices until they are golden and crisp.
6. Assemble the sandwich by placing a slice of scrapple and an egg on each of two slices of toast. Season with salt and pepper to taste, then top with the remaining slices of toast. Tip: For an extra kick, add a dash of hot sauce or a slice of cheese before closing the sandwich.

Mouthwatering and satisfying, this Scrapple and Egg Breakfast Sandwich offers a delightful contrast between the crispy scrapple and the creamy egg yolk. Serve it with a side of fresh fruit or a smoothie for a balanced breakfast that’s sure to impress.

Maple-Glazed Scrapple with Apples

Maple-Glazed Scrapple with Apples combines the savory depth of scrapple with the sweet, caramelized notes of maple and apples, creating a breakfast dish that’s both comforting and sophisticated. Mastering this recipe will introduce you to the art of balancing flavors and textures in a single pan.

Ingredients

• For the scrapple:
  • 1 lb scrapple, sliced into 1/2-inch thick pieces
  • 2 tbsp vegetable oil
• For the glaze:
  • 1/4 cup pure maple syrup
  • 1 tbsp unsalted butter
• For the apples:
  • 2 medium apples, cored and sliced into 1/4-inch thick pieces
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon

Instructions

1. Heat a large skillet over medium heat and add 2 tbsp of vegetable oil. Once the oil is shimmering, carefully add the scrapple slices in a single layer. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Avoid moving the scrapple too soon to ensure a good sear.
2. While the scrapple cooks, in a small saucepan over low heat, combine 1/4 cup maple syrup and 1 tbsp butter. Stir continuously until the butter is melted and the mixture is smooth, about 2 minutes. Remove from heat and set aside.
3. In the same skillet used for the scrapple, add the sliced apples, 1 tbsp brown sugar, and 1/2 tsp cinnamon. Cook over medium heat, stirring occasionally, until the apples are tender and the sugar has caramelized, about 5 minutes. Tip: If the pan seems dry, add a splash of water to prevent burning.
4. Arrange the cooked scrapple on a serving platter, top with the caramelized apples, and drizzle with the maple glaze. Tip: For an extra touch of sweetness, sprinkle a little more cinnamon on top before serving.

Unbelievably, the crispy exterior of the scrapple contrasts beautifully with the soft, sweet apples, while the maple glaze ties everything together with its rich, velvety texture. Serve this dish with a side of scrambled eggs or over a warm biscuit for a hearty breakfast that’s sure to impress.

Scrapple Hash with Sweet Potatoes

Zesty mornings call for a hearty breakfast, and this Scrapple Hash with Sweet Potatoes is just the dish to start your day with a punch of flavor and comfort. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• For the hash:
• 1 lb scrapple, diced into 1/2-inch cubes
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• For serving:
• 2 eggs
• 1 tbsp butter

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Once the oil is shimmering, add the diced sweet potatoes, spreading them out in an even layer. Cook for 5 minutes without stirring to allow them to brown.
3. Stir the sweet potatoes, then add the diced scrapple, salt, black pepper, and smoked paprika. Mix well to combine.
4. Continue cooking for another 10 minutes, stirring occasionally, until the scrapple is crispy and the sweet potatoes are tender.
5. In a separate skillet, melt 1 tbsp butter over medium heat and fry the eggs to your preferred doneness.
6. Serve the scrapple hash hot, topped with the fried eggs.

Unbelievably satisfying, this dish offers a crispy exterior with a soft, flavorful interior. Try serving it with a side of avocado slices for an extra creamy texture.

Scrapple and Cheese Stuffed Peppers

Just when you thought stuffed peppers couldn’t get any more comforting, we’re introducing a twist that combines the hearty flavors of scrapple with the creamy goodness of cheese, all nestled inside a sweet bell pepper. This recipe is perfect for those looking to explore traditional flavors in a new way.

Ingredients

• For the filling:
  • 1 cup scrapple, crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onions
  • 1 tbsp olive oil
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
3. Add the crumbled scrapple to the skillet with the onions. Cook, stirring occasionally, until the scrapple is browned and crispy, about 10 minutes. Tip: Breaking the scrapple into smaller pieces as it cooks ensures even browning.
4. Remove the skillet from heat and stir in the shredded cheddar cheese until well combined. The residual heat will melt the cheese slightly, making the filling easier to stuff into the peppers.
5. Stand the prepared bell peppers upright in a baking dish. Spoon the scrapple and cheese mixture into each pepper, filling them to the top.
6. Pour 1/2 cup water into the bottom of the baking dish around the peppers. This creates steam in the oven, helping to cook the peppers evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is bubbly. Tip: For a golden top, broil the peppers for the last 2-3 minutes of baking.
8. Let the stuffed peppers cool for 5 minutes before serving. This allows the filling to set slightly, making them easier to handle. Tip: Serving on a bed of greens adds a fresh contrast to the rich flavors.

Combining the savory depth of scrapple with the melt-in-your-mouth cheese, these stuffed peppers offer a delightful contrast of textures. For an extra kick, drizzle with hot sauce before serving to elevate the flavors even further.

Southern-Style Scrapple and Gravy

Begin your culinary journey with this comforting Southern-style scrapple and gravy, a dish that combines simplicity with deep, savory flavors. Perfect for a hearty breakfast or a cozy dinner, this recipe will guide you through each step to ensure delicious results.

Ingredients

• For the scrapple:
  • 1 lb pork shoulder, ground
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp sage
  • 2 cups water
• For the gravy:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large pot, combine the ground pork shoulder, cornmeal, all-purpose flour, salt, black pepper, and sage with water. Stir well to mix.
2. Cook the mixture over medium heat, stirring constantly, until it thickens to a porridge-like consistency, about 15 minutes.
3. Pour the mixture into a greased loaf pan, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until firm.
4. Once chilled, turn the scrapple out onto a cutting board and slice into 1/2-inch thick pieces.
5. Heat a skillet over medium-high heat and cook the scrapple slices for 3-4 minutes on each side, or until golden brown and crispy.
6. For the gravy, melt butter in a saucepan over medium heat. Whisk in flour until smooth, cooking for 1 minute to remove the raw flour taste.
7. Gradually whisk in milk, salt, and black pepper, continuing to cook until the gravy thickens, about 5 minutes.
8. Serve the crispy scrapple slices hot, topped with the creamy gravy.

You’ll love the crispy exterior and tender interior of the scrapple, paired perfectly with the smooth, rich gravy. Try serving it alongside scrambled eggs for a complete Southern breakfast experience.

Scrapple Benedict with Hollandaise

This Scrapple Benedict with Hollandaise is a delightful twist on the classic breakfast dish, combining the rich flavors of scrapple with the creamy texture of hollandaise sauce. Today, we’ll guide you through each step to create this mouthwatering meal.

Ingredients

• For the scrapple: 1 lb scrapple, sliced into 1/2-inch thick pieces
• For the hollandaise sauce: 3 egg yolks, 1 tbsp lemon juice, 1/2 cup unsalted butter, melted, 1/4 tsp salt
• For the eggs Benedict: 4 eggs, 2 English muffins, split and toasted, 4 slices Canadian bacon

Instructions

1. Preheat a skillet over medium heat and cook the scrapple slices for 3-4 minutes on each side until golden brown. Tip: Avoid moving the scrapple too much to ensure a crispy exterior.
2. In a blender, combine the egg yolks and lemon juice for the hollandaise sauce. Blend for 30 seconds until light and frothy.
3. With the blender running, slowly drizzle in the melted butter until the sauce thickens. Add salt to taste. Tip: If the sauce is too thick, a teaspoon of warm water can thin it out.
4. Poach the eggs in simmering water for 3-4 minutes until the whites are set but the yolks remain runny. Tip: Adding a splash of vinegar to the water helps the eggs hold their shape.
5. Assemble the Benedict by placing a slice of Canadian bacon on each toasted English muffin half, followed by a piece of scrapple and a poached egg. Top with hollandaise sauce.

Zesty and rich, this Scrapple Benedict offers a perfect balance of textures and flavors. Serve it with a side of home fries or a fresh fruit salad for a complete breakfast experience.

Scrapple and Caramelized Onion Omelet

Let’s dive into creating a comforting and flavorful Scrapple and Caramelized Onion Omelet, perfect for a hearty breakfast or brunch. This dish combines the rich, savory taste of scrapple with the sweet depth of caramelized onions, all enveloped in fluffy eggs.

Ingredients

• For the caramelized onions:
  • 1 large onion, thinly sliced
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the omelet:
  • 4 large eggs
  • 2 tbsp milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 4 oz scrapple, sliced into 1/4-inch pieces

Instructions

1. In a medium skillet over medium-low heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the sliced onions and 1/4 tsp salt, stirring to coat.
2. Cook the onions, stirring occasionally, for about 25 minutes or until they are deeply golden and caramelized. Tip: Lower the heat if they start to brown too quickly.
3. While the onions cook, whisk together the eggs, milk, 1/4 tsp salt, and black pepper in a bowl until well combined.
4. In a separate non-stick skillet over medium heat, melt 1 tbsp butter. Add the scrapple slices and cook for 3-4 minutes on each side until crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
5. Remove the scrapple from the skillet and set aside. In the same skillet, pour the egg mixture, tilting the pan to spread evenly.
6. As the edges set, gently lift them with a spatula, allowing uncooked eggs to flow underneath. Tip: Keep the heat medium to prevent the bottom from burning before the top sets.
7. Once the eggs are mostly set but still slightly runny on top, arrange the caramelized onions and scrapple over one half of the omelet.
8. Fold the other half over the filling and cook for another minute to heat through.

Fluffy and rich, this omelet offers a delightful contrast between the creamy eggs, crispy scrapple, and sweet onions. Serve it with a side of toast or a fresh salad for a complete meal.

Scrapple Breakfast Tacos with Avocado

Great mornings start with a hearty breakfast, and these Scrapple Breakfast Tacos with Avocado are here to make sure yours does just that. Combining the savory depth of scrapple with the creamy freshness of avocado, this dish is a delightful twist on your morning routine.

Ingredients

• For the scrapple: 1 cup scrapple, diced into 1/2-inch cubes
• For the tacos: 4 small flour tortillas, 1 ripe avocado sliced, 1/4 cup shredded cheddar cheese, 2 tbsp sour cream
• For cooking: 1 tbsp vegetable oil

Instructions

1. Heat 1 tbsp of vegetable oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add the diced scrapple to the skillet, spreading the pieces out so they cook evenly. Cook for 4-5 minutes, flipping halfway through, until all sides are golden brown and crispy.
3. While the scrapple cooks, warm the flour tortillas in a dry skillet over low heat for about 30 seconds per side, or until they’re pliable and slightly toasted.
4. Divide the cooked scrapple evenly among the tortillas, placing it in the center of each.
5. Top each tortilla with slices of avocado, a sprinkle of shredded cheddar cheese, and a dollop of sour cream.
6. Fold the tortillas over the filling, pressing gently to hold their shape. Serve immediately.

Light and crispy scrapple pairs wonderfully with the smooth avocado, while the melted cheese adds a comforting richness. For an extra kick, drizzle with your favorite hot sauce or serve with a side of fresh salsa.

Scrapple and Grits Bowl

Very few dishes encapsulate the comfort of Southern cuisine quite like a Scrapple and Grits Bowl. This hearty meal combines the rich, savory flavors of scrapple with the creamy texture of grits, creating a perfect balance that’s both satisfying and straightforward to prepare.

Ingredients

• For the grits:
  • 1 cup stone-ground grits
  • 4 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 cup shredded cheddar cheese
• For the scrapple:
  • 1 pound scrapple, sliced into 1/2-inch thick pieces
  • 2 tablespoons vegetable oil

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Tip: Stirring occasionally prevents the grits from clumping.
2. Gradually whisk in 1 cup of stone-ground grits and 1/2 teaspoon of salt. Reduce heat to low and cover, simmering for 20-25 minutes, stirring every 5 minutes to prevent sticking.
3. Once the grits are creamy and have absorbed all the water, stir in 2 tablespoons of unsalted butter and 1/2 cup of shredded cheddar cheese until fully melted and combined. Tip: For extra creamy grits, add a splash of milk during the last 5 minutes of cooking.
4. While the grits cook, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the scrapple slices and cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure each piece gets evenly crispy.
5. Divide the creamy grits into bowls and top with the crispy scrapple slices. Serve immediately.

Layers of creamy, cheesy grits paired with the crispy, savory scrapple create a textural contrast that’s irresistibly delicious. For a creative twist, drizzle with hot sauce or top with a fried egg to add another layer of flavor and richness.

Scrapple Pancakes with Syrup Drizzle

Breakfast just got a whole lot more interesting with this unique twist on a morning classic. Scrapple pancakes with syrup drizzle combine the savory depth of scrapple with the sweet, fluffy goodness of pancakes, creating a dish that’s sure to start your day off right.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For the scrapple:
  • 1/2 lb scrapple, sliced into 1/4-inch thick pieces
  • 1 tbsp vegetable oil
• For the syrup drizzle:
  • 1/2 cup maple syrup
  • 1 tbsp butter

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the pancakes.
2. Add the milk, egg, and melted butter to the dry ingredients, stirring until just combined. Let the batter rest for 5 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
4. In a separate skillet, heat the vegetable oil over medium-high heat. Add the scrapple slices and cook for 3-4 minutes per side until crispy and golden brown.
5. For the syrup drizzle, warm the maple syrup and butter in a small saucepan over low heat until the butter is melted and the syrup is slightly thickened, about 2 minutes.
6. Serve the pancakes topped with crispy scrapple slices and drizzle with the warm syrup mixture.

Absolutely delightful, these scrapple pancakes offer a perfect balance of savory and sweet, with the crispy texture of the scrapple complementing the soft, fluffy pancakes. Try serving them with a side of fresh fruit for a complete breakfast experience.

Scrapple and Apple Stuffed French Toast

This Scrapple and Apple Stuffed French Toast combines the savory richness of scrapple with the sweet crispness of apples, all enveloped in a golden, eggy bread. Perfect for a hearty breakfast or brunch, this dish is a delightful twist on the classic French toast.

Ingredients

• For the stuffing:
  • 1 cup diced scrapple
  • 1 medium apple, peeled and diced
  • 1 tbsp butter
  • 1 tsp cinnamon
• For the French toast:
  • 4 slices thick-cut bread
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tbsp butter, for frying

Instructions

1. In a skillet over medium heat, melt 1 tbsp butter and sauté the diced scrapple until crispy, about 5 minutes.
2. Add the diced apple and cinnamon to the skillet, cooking until the apple is soft, about 3 minutes. Remove from heat and set aside.
3. In a shallow dish, whisk together the eggs, milk, and vanilla extract until well combined.
4. Take a slice of bread and spoon a quarter of the scrapple and apple mixture onto one half. Fold the bread over to create a pocket and press the edges gently to seal.
5. Dip the stuffed bread into the egg mixture, ensuring both sides are evenly coated.
6. Heat 1 tbsp butter in a skillet over medium heat. Cook the stuffed French toast for 3-4 minutes on each side, or until golden brown and crispy.
7. Repeat the process with the remaining slices of bread and stuffing mixture.

Serve this Scrapple and Apple Stuffed French Toast warm, with a drizzle of maple syrup for an extra touch of sweetness. The contrast between the crispy exterior and the soft, flavorful stuffing makes every bite a delightful experience. For a festive twist, top with a sprinkle of powdered sugar and a few apple slices on the side.

Scrapple and Mushroom Breakfast Pizza

This morning calls for a breakfast that’s both hearty and inventive, combining the rustic charm of scrapple with the earthy depth of mushrooms on a crispy pizza base. Let’s dive into creating a Scrapple and Mushroom Breakfast Pizza that’ll start your day on a high note.

Ingredients

• For the crust:
  • 1 pre-made pizza dough (16 oz)
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp garlic powder
• For the toppings:
  • 1 cup scrapple, diced into 1/2-inch pieces
  • 1 cup mushrooms, sliced
  • 1/2 cup mozzarella cheese, shredded
  • 2 eggs
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, then transfer it to a greased baking sheet. Brush the dough with olive oil to prevent sogginess.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle garlic powder over the sauce for added flavor.
4. Evenly distribute the diced scrapple and sliced mushrooms over the sauce. Tip: Sauté the mushrooms lightly before adding for extra flavor.
5. Sprinkle the shredded mozzarella cheese over the toppings, ensuring coverage for a melty finish.
6. Carefully crack the eggs on top of the pizza, spacing them apart. Season with salt and pepper.
7. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the eggs are set to your liking. Tip: For runny yolks, aim for the lower end of the baking time.
8. Let the pizza cool for a couple of minutes before slicing. Tip: Use a pizza cutter for clean slices.

Unbelievably satisfying, this pizza offers a crispy crust with a gooey, savory topping that’s perfect for a weekend brunch. Serve it with a side of arugula salad for a fresh contrast.

Scrapple and Spinach Breakfast Casserole

Here’s a comforting and hearty breakfast casserole that combines the rich flavors of scrapple with the freshness of spinach, perfect for starting your day with a protein-packed meal.

Ingredients

• For the casserole base:
  • 1 lb scrapple, sliced into 1/2-inch pieces
  • 4 cups fresh spinach, roughly chopped
  • 6 large eggs
  • 1 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. Arrange the sliced scrapple evenly at the bottom of the prepared baking dish.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Layer the chopped spinach over the scrapple in the baking dish.
5. Pour the egg mixture evenly over the spinach and scrapple.
6. Sprinkle the shredded cheddar cheese on top of the egg mixture.
7. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly and slightly golden.
8. Let the casserole cool for 5 minutes before slicing and serving.

Zesty and satisfying, this casserole offers a delightful contrast between the crispy scrapple and the tender spinach, all bound together by the creamy egg mixture. Serve it with a side of hot sauce or a fresh fruit salad for a complete breakfast experience.

Scrapple and Bacon Waffle Stack

Let’s dive into creating a Scrapple and Bacon Waffle Stack, a hearty dish that combines the savory flavors of scrapple and crispy bacon with the soft, fluffy texture of waffles. This recipe is perfect for those who love a savory twist on breakfast classics.

Ingredients

• For the waffles:
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
• For the topping:
  • 8 slices bacon
  • 4 slices scrapple
  • Maple syrup for serving

Instructions

1. Preheat your waffle iron to 375°F according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract, mixing until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the waffles fluffy.
5. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels.
6. Slice the scrapple into 1/2-inch thick pieces and fry in the same skillet until golden brown on both sides, about 3 minutes per side.
7. Pour 1/2 cup of waffle batter onto the preheated waffle iron and cook until golden brown and crisp, about 4 minutes.
8. Repeat with the remaining batter to make 4 waffles.
9. Stack each waffle with a slice of scrapple and two slices of bacon on top. Drizzle with maple syrup before serving.

Mouthwatering and satisfying, this Scrapple and Bacon Waffle Stack offers a delightful contrast between the crispy, salty toppings and the sweet, soft waffles. For an extra touch, serve with a side of scrambled eggs to round out the meal.

Scrapple and Cheddar Biscuit Sliders

Ready to dive into a deliciously unique breakfast or brunch option that combines comfort with creativity? These Scrapple and Cheddar Biscuit Sliders are a playful twist on classic flavors, perfect for those mornings when you want something hearty yet easy to make.

Ingredients

• For the biscuits:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 1 cup sharp cheddar cheese, shredded
• For the scrapple:
  • 1 lb scrapple, sliced into 8 pieces
  • 1 tbsp vegetable oil
• For assembly:
  • 8 small eggs
  • Salt and pepper to taste
  • 1 tbsp butter

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt for the biscuits.
3. Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Tip: Keep the butter cold for flakier biscuits.
5. Stir in the buttermilk and cheddar cheese until just combined. Do not overmix.
6. Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle. Cut into 8 squares and place on the prepared baking sheet.
7. Bake for 12-15 minutes or until golden brown. Let cool slightly.
8. While the biscuits bake, heat vegetable oil in a skillet over medium heat. Add scrapple slices and cook for 3-4 minutes per side until crispy.
9. Tip: Avoid moving the scrapple too much to get a good crust.
10. In the same skillet, melt butter over medium heat. Crack the eggs into the skillet and cook to your preferred doneness, seasoning with salt and pepper.
11. Tip: For sliders, slightly runny yolks add a nice texture.
12. Slice the biscuits in half. Layer each bottom half with a piece of scrapple, an egg, and the top biscuit half.

One bite into these sliders reveals a delightful contrast between the crispy scrapple, fluffy cheddar biscuits, and the creamy egg. Serve them with a side of hot sauce or maple syrup for an extra flavor kick.

Scrapple and Roasted Garlic Mashed Potatoes

You might think combining scrapple with mashed potatoes is unconventional, but this dish brings together the hearty, savory flavors of scrapple with the creamy, comforting texture of roasted garlic mashed potatoes for a meal that’s both satisfying and surprisingly elegant.

Ingredients

• For the scrapple:
  • 1 lb scrapple, sliced into 1/2-inch thick pieces
  • 2 tbsp vegetable oil
• For the roasted garlic mashed potatoes:
  • 2 lbs russet potatoes, peeled and quartered
  • 1 head of garlic
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter
  • 1 tsp salt

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with a little oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, place the potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender.
3. Drain the potatoes and return them to the pot. Add the milk, butter, and salt. Squeeze the roasted garlic cloves into the pot and mash everything together until smooth.
4. Heat the vegetable oil in a skillet over medium-high heat. Add the scrapple slices and cook for 3-4 minutes on each side until crispy and golden brown.
5. Serve the crispy scrapple slices atop a generous portion of the roasted garlic mashed potatoes.

For an extra touch of flavor, consider garnishing with chopped chives or a drizzle of maple syrup. The crispy texture of the scrapple pairs beautifully with the smooth, garlicky potatoes, making this dish a delightful contrast of flavors and textures.

Summary

Zesty flavors await in these 18 savory scrapple recipes, perfect for breakfast lovers looking to spice up their morning routine. Whether you’re a scrapple aficionado or new to this classic dish, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!