Baltimore-Style Scrapple and Eggs
Baltimore-Style Scrapple and Eggs is a hearty breakfast dish from the Mid-Atlantic region, particularly popular in Maryland. It features pan-fried slices of scrapple—a savory loaf made from pork scraps and cornmeal—served alongside fried or scrambled eggs.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the cornmeal base. A typical serving provides a substantial amount of iron, B vitamins, and selenium, with a calorie range of approximately 400-600 kcal.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 28 g |
| Carbs | 24 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 850 mg |
| Iron | 3.2 mg |
| Selenium | 35 mcg |
| Vitamin B12 | 1.8 mcg |
| Zinc | 4.5 mg |
| Phosphorus | 320 mg |
| Thiamin (B1) | 0.6 mg |
| Niacin (B3) | 5.2 mg |
| Choline | 225 mg |
Per 2 slices scrapple (120 g) with 2 large fried eggs (100 g) · estimated, varies by recipe
💡 What's interesting
Scrapple is a prime example of 'nose-to-tail' eating, historically using every part of the pig to minimize waste. Its unique texture—crispy on the outside and soft inside—comes from the combination of meat and cornmeal mush.
