Scrapple Breakfast Recipe
Make Scrapple Breakfast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scrapple & Base
Coating & Frying
Optional Garnish & Serving
Method
Scrapple & Base
Prep the scrapple
Remove the scrapple log from packaging. If it is one large log, cut into 1/2- to 3/4-inch thick slices — you should get about 8 slices from a 1 lb log. Pat slices dry with paper towels.
Seasoning dust
In a shallow dish combine the flour, salt, and black pepper. Lightly dredge each scrapple slice in the seasoned flour, shaking off excess. This helps the egg wash and breadcrumbs adhere and creates a crisp exterior.
Coating & Frying
Make egg wash
In a second shallow bowl whisk together the egg and milk until smooth.
Place the breadcrumbs in a third shallow dish. If using plain breadcrumbs and you want extra flavor, stir in a pinch (about 1/4 tsp) of black pepper or 1/4 tsp smoked paprika.
Coat the scrapple
One slice at a time: after dredging in flour, dip into the egg wash, letting excess drip off, then press into the breadcrumbs to coat both sides. Set coated slices on a plate and repeat until all slices are coated.
Pan-fry
Heat a large skillet over medium heat. Add the vegetable oil and the butter; swirl to melt the butter and warm the oil. Once the fat shimmers and sizzles slightly (about 325–350°F if using a thermometer), add scrapple slices in a single layer without overcrowding (work in batches if needed). Fry 3–4 minutes per side, or until deeply golden and crisp. Adjust heat as necessary so the crust browns without burning; reduce to medium-low if browning too fast. Transfer cooked slices to a wire rack or paper towel-lined plate to drain briefly.
Optional Garnish & Serving
Serve
Arrange 2–3 slices of scrapple per person on serving plates. Offer maple syrup and hot sauce on the side for sweet or spicy dipping. Sprinkle chopped chives over the scrapple for color. Serve with lemon wedges for a bright squeeze if desired.
Make-ahead & reheat
To make ahead: fry slices, cool completely, and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a rack for 6–8 minutes or in a skillet over medium heat to re-crisp. Do not microwave if you want to maintain crispiness.