Let’s be honest here. This stuff is called Shit on a Shingle. But I can’t exactly put that on a Pinterest image, you know? So we’ll just pretend that it’s called something else, and move on with our lives.
I don’t always make recipes because someone from Reddit essentially dares me to, but here we are. I posted my Chaffles Benedict recipe on there, and somewhere in the comments of the post, a guy mused as to whether anyone had ever done Shit on a Shingle with chaffles. Shit on a chaffle? Whatever. I used to eat the Stouffer’s Red Box version with a spoon when I was a kid. Who needs toast? But I can understand that people might consider the shingle to be an essential part of this dish, so I did it with a chaffle, because a dude on Reddit gave me the idea, and here we are.
It’s important to note a few adjustments you might want to make to this recipe. First, I did a basic savory chaffle for this recipe, with 1 egg and 1/4 cup of cheddar yielding 2 chaffles, because they get a little crispier and I wanted to mimic toast with these. But that’s also a bit saltier, and this recipe is already super salty, so if you want to have a softer texture that isn’t as salty, try the slightly sweeter version of the chaffle that I used in my Chaffle McMuffins, just leaving out the flax seed meal. Another thing you can do to cut the saltiness is rinse off the dried beef a few times in a bowl of warm water before you put it in to fry. I didn’t do that, and this dish is on the edge of too salty for me. And I like salt. So be careful.
That having been said, this recipe is super easy, as long as you’re half decent at multitasking. Start your chaffles a bit before you start the gravy, so they’re all done at the same time. If you’re making this for meal prep, that becomes a bit less necessary. If you’re doing the savory chaffles, put a tablespoon of cheddar directly on the Dash mini-waffle maker, then top with half a beaten egg, then another tablespoon of cheese. Cook for about 3 minutes, until the cheese is golden brown. Remove and repeat until you have 8 chaffles total. If you’re doing the slightly sweet chaffles, check the recipe I linked above.
While the chaffle-making is going on, make the gravy. I used the Knauss brand of dried beef to make mine. I’d link to this on Amazon, but for some reason it’s horrifically expensive on there and I don’t want to rip off my readers. So just buy it in a grocery store. The packets I used had three ounces apiece, and I used two of them. Other brands may have a little less, so adjust your macros accordingly. If you want, rinse the beef in a bowl of warm water a few times, changing the water each time, to get the saltiness down a notch. If you like things super salty, though, just go ahead and do it straight. Cut the beef into small cubes, then fry it for a couple of minutes in a tablespoon of butter or bacon grease. Then add 1/2 cup of beef broth and simmer it for a couple of minutes while you cube up an entire package of cream cheese. Add the cream cheese and 1/3 cup of heavy cream, and whisk until it’s smooth. Grind in pepper, stir, grind in more pepper, stir, and repeat this more than you think is necessary. You want visible pepper. Turn it down to a simmer and stir occasionally. If you think it’s too thick, water it down with a little more beef broth. Serve it over the chaffles when it’s done–you’ll get a scant 1/4 cup per serving. This one reheats well, so it’s great for meal prep. It’s my breakfast this week.
Creamed Chipped Beef on Chaffles
Equipment
- Dash mini-waffle maker
Ingredients
- 8 chaffles see notes above
- 1 tbsp butter or bacon grease
- 6 ounces dried beef cut into cubes
- 1/2 cup beef broth
- 8 ounces cream cheese cubed
- 1/3 cup heavy cream
- black pepper to taste
Instructions
- Prepare the chaffles according to directions above. If you plan on serving immediately, keep the chaffles in the oven on warm while you make the creamed chipped beef.
- Rinse the beef in a bowl of warm water a few times to reduce saltiness if desired. Cube the beef, then fry in a non-stick skillet in your fat of choice for 2-3 minutes.
- Add the beef broth and simmer for another 2-3 minutes, then add the cubed cream cheese and heavy cream. Whisk constantly until the cream cheese dissolves, about 3 minutes. Add pepper to taste and turn the heat down to simmer while you finish your chaffles. If the sauce is too thick, thin it with additional beef broth 2 tablespoons at a time until it reaches your desired consistency.
- To serve, pour a scant 1/4 cup of creamed chipped beef over one chaffle.
- Macros per serving, not counting the chaffles: 147 calories, 2 grams net carbs, 9 grams protein, 12 grams fat. Make sure to calculate the macros for the chaffle recipe you choose to use. If you use the savory cheddar recipe I provided in the notes above, it adds an additional 90 calories, 1 gram of net carbs, 7 grams of protein, and 7 grams of fat.
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