Pan-Fried Scrapple with Eggs
Pan-Fried Scrapple with Eggs is a hearty, savory breakfast dish featuring slices of scrapple—a traditional Pennsylvania Dutch meat mush made from pork scraps and cornmeal—pan-fried until crispy and served alongside eggs. It's a classic comfort food staple in the Mid-Atlantic United States, particularly popular in Pennsylvania, Maryland, and Delaware.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the cornmeal in the scrapple. A typical serving provides significant iron, B vitamins (especially B12 and niacin), and selenium, with a rough calorie ballpark of 450-550 kcal per serving.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 28 g |
| Carbs | 22 g |
| Fat | 30 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 820 mg |
| Iron | 3.5 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 6 mg |
| Selenium | 22 mcg |
| Phosphorus | 280 mg |
| Zinc | 3.2 mg |
| Choline | 180 mg |
| Vitamin D | 1.5 mcg |
Per 1 typical serving (2 slices scrapple + 2 large eggs, approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Scrapple is a prime example of historical 'nose-to-tail' eating, born from frugality to use every part of the pig. Its unique texture—a crispy, cornmeal-crusted exterior giving way to a soft, savory interior—creates a satisfying contrast when paired with runny eggs.
