Pan-Fried Scrapple with Eggs and Toast
Pan-Fried Scrapple with Eggs and Toast is a hearty, savory breakfast staple popular in the Mid-Atlantic region of the United States. The dish features slices of scrapple—a loaf made from pork scraps and trimmings combined with cornmeal and wheat flour—pan-fried until crispy, served alongside fried or scrambled eggs and a slice of buttered toast. It's a classic comfort food often found in Pennsylvania Dutch country and surrounding areas.
🍽️ Nutrition at a glance
This meal is high in protein and fat, with a moderate amount of carbohydrates from the scrapple and toast. It provides significant iron, B vitamins, and selenium, but is also quite high in sodium and saturated fat. A typical serving contains roughly 500-700 calories.
Nutrition breakdown
| Calories | 620 kcal |
| Protein | 32 g |
| Carbs | 38 g |
| Fat | 38 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1250 mg |
| Iron | 4.5 mg |
| Selenium | 28 mcg |
| Thiamin (B1) | 0.6 mg |
| Niacin (B3) | 6 mg |
| Vitamin B12 | 1.2 mcg |
| Phosphorus | 320 mg |
| Zinc | 4 mg |
| Potassium | 410 mg |
Per 1 serving (approximately 150g scrapple, 1 large egg, 1 slice toast, 10g butter) · estimated, varies by recipe
💡 What's interesting
Scrapple is a unique example of traditional 'nose-to-tail' eating, designed to minimize waste by using every part of the pig. Nutritionally, it's a dense source of protein but is often considered a 'sometimes' food due to its high sodium and processed meat content.
