Scrapple Supreme Stack

Brace yourselves, folks—because we’re diving face-first into a pile of nachos that’s part state pride, part culinary dare, and entirely unhinged in the best way possible. Presenting: the Scrapple Supreme Stack, Pennsylvania’s most controversial breakfast meat reborn as a greasy, glorious nacho masterpiece.

Let’s get the obvious out of the way: scrapple is weird. It’s got the texture of a meatloaf that ran out of ambition halfway through, and the flavor of someone whispering “bacon” into a pile of cornmeal. But once you crisp it up just right, toss it over a mountain of golden tater tots, and smother it in cheddar, suddenly it's less “mystery meat” and more “divine intervention via frying pan.” Add some sweet onions caramelized into sticky submission, a generous dollop of spicy brown mustard, and just a hint of maple syrup (trust me), and you’ve got a stack that’ll silence even the loudest Wawa loyalist.

This isn’t your average nacho night. This is brunch-gone-feral. A tailgate fever dream. A tribute to the state that gave us both Hershey’s and the Mummers Parade. It’s smoky. It’s salty. It’s weirdly sentimental. It’s the Scrapple Supreme Stack—and it’s here to prove that even the most questionable ingredients can find nacho redemption.

Ready to never look at breakfast the same again?