Shit on a Shingle might have started as a simple military meal, but this Breakfast Bake version transforms it into something warm, bubbly, and perfect for sharing. By taking the classic creamed chipped beef on toast and reimagining it as an oven-baked casserole, you get a dish that’s ideal for brunches, family gatherings, potlucks, or even cozy mornings at home.
This recipe keeps the comforting flavor of the original but adds the convenience of baking everything in one dish. It’s hearty, affordable, and guaranteed to satisfy.
Table of Contents
The Story Behind Shit on a Shingle
Shit on a Shingle often abbreviated as SOS is more than just a quirky name. It’s a piece of U.S. military history.
- WWII Origins: The dish became standard fare in military mess halls during World War II, providing soldiers with a cheap, filling, and protein-packed meal.
- The Name: In military slang, “shit” referred to the creamy chipped beef mixture, while “shingle” meant the toast.
- Cultural Legacy: Over time, SOS moved from army kitchens to home tables, becoming a nostalgic comfort food for many Americans.
While the original was made on a stovetop and served immediately over toast, this breakfast bake variation offers a new twist that’s perfect for feeding a crowd — especially if you enjoy modern adaptations like our upcoming Healthy Shit on a Shingle.
Why This Breakfast Bake Works So Well
- Feeds a Crowd – Serves 6–8 without extra effort.
- Make-Ahead Friendly – Prepare the night before and just bake in the morning.
- Less Mess – Everything cooks in one baking dish, making cleanup easy.
- Adaptable – Works with beef, chicken, or vegetarian alternatives.
If you like budget-friendly oven recipes, you might also enjoy our Honey Mustard Chicken in a Slow Cooker, which has the same cozy, family-style appeal.
Ingredients You’ll Need
(Serves 6–8)
Main Components:
- 8 slices white or sourdough bread, cubed
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk (or your preferred milk)
- 1 jar (2.5 oz) dried chipped beef, chopped
- ½ teaspoon black pepper (or to taste)
- 4 large eggs
- 1 cup shredded cheddar cheese (optional)
- 1 tablespoon chopped parsley (for garnish)
Budget-Friendly Substitutions:
- Use store-brand bread or day-old bakery loaves.
- Replace chipped beef with cooked ground beef or shredded chicken.
- Swap cheddar for mozzarella, pepper jack, or whatever’s on sale.
For another smart way to stretch your grocery budget, check out our Smoked Cream Cheese recipe, which turns a simple block of cheese into a gourmet appetizer.
Step-by-Step Instructions
Step 1 – Prepare the Bread Base
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread the cubed bread evenly to form the base.
Step 2 – Make the Creamy Sauce
In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until golden. Gradually add the milk, whisking constantly to avoid lumps. Stir in the chopped chipped beef and black pepper. Let simmer until thickened.
Step 3 – Add Eggs and Cheese
In a small bowl, beat the eggs. Pour over the bread cubes. Pour the creamy beef mixture on top, making sure it’s evenly distributed. Sprinkle with cheese if desired.
Step 4 – Bake
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes until bubbly and golden.
Step 5 – Serve
Garnish with chopped parsley and serve hot.
Expert Tips for Perfect Results
- Control Moisture: Too much sauce will make the bread soggy. Aim for a thick but pourable consistency.
- Cheese Choices: Cheddar adds sharpness, mozzarella adds meltiness, and pepper jack brings a kick.
- Crispy Top: Remove foil early if you want a more golden, crunchy top layer.
For more cheesy inspiration, don’t miss our Cowboy Mashed Potato Casserole, another student-approved comfort dish.
Variations to Try
- Southern-Style – Replace the sauce with pepper gravy and add crumbled sausage.
- Mediterranean Twist – Add olives, spinach, and feta.
- Veggie-Packed – Toss in sautéed mushrooms, bell peppers, or zucchini.
- High-Protein Upgrade – Top each serving with a fried or poached egg.
If you’re into recipe makeovers, keep an eye out for our lighter Healthy Shit on a Shingle version — packed with whole grains and reduced sodium for everyday enjoyment.
Make-Ahead, Storage & Freezing
- Make-Ahead: Assemble everything, cover, and refrigerate up to 24 hours before baking.
- Storage: Refrigerate leftovers for 3–4 days.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat in the oven until warmed through.
Nutrition (Per Serving, 1/8 of Bake)
Calories: 320 kcal
Protein: 17 g
Carbs: 25 g
Fat: 15 g
Sodium: Moderate to high (reduce by using low-sodium beef/cheese)
Frequently Asked Questions
Can you make Shit on a Shingle without dairy?
Yes. Use plant-based milk and vegan butter. For creaminess, add a spoonful of cashew cream or coconut cream.
What’s the difference between chipped beef and pastrami in recipes like this?
Chipped beef is dried and salted, giving it a sharper taste. Pastrami is smoked and spiced, which changes the flavor profile significantly.
Why does my sauce separate when baked, and how do I fix it?
Sauce separation usually comes from overheating. Make sure your roux and milk blend smoothly before adding beef, and bake at moderate heat.
Can I turn this recipe into muffin-sized bakes?
Absolutely. Use a muffin tin for individual portions — great for meal prep or portion control.
Is this casserole good for meal prep?
Yes. Bake it, cool it, slice it, and store portions in the fridge or freezer.
How did the original military recipe differ from today’s versions?
The WWII version was made with powdered milk and margarine, served directly over toast, no baking involved.
Can I replace the flour with cornstarch for gluten-free baking?
Yes, but use half the amount of cornstarch compared to flour and add it directly to cold milk before heating.
How do I make this vegetarian?
Replace beef with mushrooms, tempeh bacon, or soy crumbles, and use vegetable broth for flavor depth.
Can I replace the flour with cornstarch for gluten-free baking?
Yes, but use half the amount of cornstarch compared to flour and add it directly to cold milk before heating.
How do I make this vegetarian?
Replace beef with mushrooms, tempeh bacon, or soy crumbles, and use vegetable broth for flavor depth.
What’s the science behind the roux?
The roux binds fat and starch, creating a thick, smooth sauce that coats the bread without soaking through too quickly.
Which bread soaks up sauce best?
Sourdough holds its structure well and adds a tangy flavor, but day-old sandwich bread also works beautifully.
Serving Suggestions
Serve this breakfast bake with:
- Fresh fruit salad
- Roasted breakfast potatoes
- Hot coffee or black tea
- For brunch parties: a pitcher of mimosas
And if you’re planning a full brunch spread, our Stuffed Zucchini Flowers add a beautiful, gourmet touch without being complicated.