Shit on a Shingle (Creamed Chipped Beef on Toast)
by Sommer Collier — last updated on Mar 16, 2025 
Shit On A Shingle – Also known as Creamed Chipped Beef on Toast, this Shit On A Shingle recipe is a classic breakfast staple that is simple to make and oh-so-satisfying to enjoy.
Why We Love This Shit On A Shingle Recipe
There’s no better way to start the day than with a good breakfast.
Some mornings you want something light and healthy, like a smoothie, to get going. On other days you need a rich breakfast meal that really “sticks to your ribs,” as my mom would say. Something served hot that’s heavy, meaty, salty, and truly scrumptious.
We are big fans of biscuits and gravy, but it’s a yummy combination that can take quite a bit of time and effort to make. This Shit On A Shingle (Creamed Chipped Beef On Toast) recipe has a similar rich and satisfying taste, but takes only a few minutes to whip up for a quick breakfast.
You’ve probably had (and likely loved) this dish before, sometimes called “Shit on a Shingle” or simply SOS. It has been a staple for generations as a cheap, simple, and hearty go-to breakfast… And, despite the nickname, should definitely be in your regular rotation of breakfast and brunch recipes!
Creamed chipped beef, also known as “Shit on a Shingle” is a retro war-time recipe created in the early 1900s and made with white bread, dried Buddig Beef slices, and white gravy… Which were all easy ingredients to find when rations were low. These are items still readily available at nearly any grocery store, and are usually pretty inexpensive.
Although this humble Creamed Chipped Beef on Toast recipe goes by a name that doesn’t sound very appetizing, it is in truth ultra-rich and utterly comforting. Creamy white gravy with wonderfully salty beef smothers the toast, creating a great mix of textures and flavors. It is simply everything you want for breakfast… Or a snack, or lunch, and yes also for dinner.
Try making it for yourself at home, and you’ll see why this classic cream chipped beef recipe has stayed popular for so long!
Ingredients You Need
- Dried beef slices – like Buddig Beef
- Unsalted butter – the beef slices have plenty of salt!
- All-purpose flour – you can also use GF flour mix
- Milk – go for whole milk
- Spices – onion powder, dried thyme, and cayenne pepper (salt and black pepper for taste.)
- Texas toast – use brioche, or thick-cut white bread
How to Make Shit on a Shingle (Creamed Chipped Beef)
- First, cut the beef into strips, and then into short segments.
- Melt some butter in a skillet and add to that the flour. Make sure you quickly whisk that into the butter in order to create a roux, and continue to mix until it’s light-gold in color.
- Add in the milk, and while continuing to whisk pour in the onion powder, thyme and cayenne. Cook that until the gravy thickens and then add in the beef.
- While you’re making the cream chipped beef, toast the white bread slices. Once your gravy is ready, cover your toasted bread with the chipped beef mixture! Enjoy immediately.
Get the Complete Creamed Chipped Beef on Toast Recipe + Video Below. Enjoy!
Serving Suggestions
This dish is rich enough on it’s own, but you can totally serve it with scrambled or fried eggs, which I personally love.
Another great comforting twist is to serve Shit on a Shingle over my baked hash browns or sweet potato cakes.
You can also include a side of fresh fruit to lighten up and add a bit of sweetness to the meal!
Recipe Variations
- Chicken – Swap the dried beef with shredded chicken for a lighter version of this dish.
- Gluten-free – Use your favorite gluten-free flour to thicken the gravy, and substitute regular toast for gluten-free brioche, toast or even potatoes for a twist.
- Low-carb – Replace the toast with roasted cauliflower steaks or portobello mushrooms for a low-carb alternative!
- Sausage – Add some crumbled breakfast sausage to the gravy-beef combo for a meatier and smokier vibe.
Frequently Asked Questions
The dish creamed chipped beef on toast got the nickname “Shit on a Shingle” (SOS) in the military during World War I and World War II. “Shit” refers to the creamed beef mixture because some soldiers found the sight of it unappetizing, and “shingle” refers to the toast because it serves as the base of this dish. Later on, it became a classic comfort-food for breakfast!
Creamed chipped beef is generally made with chopped dried beef that is cooked in a creamy, lightly seasoned sauce. My version adds some extra herbs and spices for added flavor!
Chipped beef is salted, dried beef that has been pressed and sliced into thin pieces. This salty form of beef makes creamed chipped beef have loads of flavor! And since it is so salty, there is no need to add salt to this recipe. If you add salt, it will probably end up being too salty!
Store any leftovers in an airtight container in the fridge for 2-3 days! You can reheat and serve over more toast or even biscuits.
Try our classic Chipped Beef Dip Recipe, for a bold zesty appetizer or party snack!
Thick-cut white bread, Texas toast, brioche, or even biscuits work best for soaking up the delicious gravy!
Nope! Dried beef (like Buddig Beef) is thinly sliced, salted, and cured, and it’s softer than jerky. You can find it in small packets near the deli section or in the canned goods section of your supermarket.
Looking for More Classic Breakfast Recipes? Be Sure to Also Try:
- The Creamiest Cheese Grits
- Overnight Breakfast Casserole
- Mexican Breakfast Casserole
- Strawberry Rhubarb Muffins
- Coke Soaked Bacon
- Paleo Pancakes
- Easy Waffle Recipe
- Corned Beef Hash Recipe
- How to Make French Toast
- Breakfast Fruit Pizza
- Sweet Potato Hash
Check the printable recipe card below for nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin, and calcium percentages.
Creamed Chipped Beef on Toast (Shit on a Shingle)
Video
Ingredients
- 8 ounces dried beef slices (Buddig Beef)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups milk
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ – ½ teaspoon cayenne pepper
- 8 slices Texas toast, brioche, or thick-cut white sandwich bread
Instructions
- Cut the Buddig Beef into strips, then into short segments. (Approximately ½ X 1 inch)
- Place a large skillet over medium heat. Add the butter. Once melted, whisk in the flour to create a roux. Cook the roux for 2-3 minutes until light-gold in color.
- Whisk in the milk. Then add the onion powder, thyme, and cayenne. Simmer to thicken for 2-3 minutes. Then add in the dried beef. Cook another 1-2 minutes to warm the beef and thicken. (If the gravy thickens too much, add another splash of milk.)
- Meanwhile, toast the white bread slices in a toaster. Once the creamed chipped beef is your preferred thickness, place 2 slices of toast on each plate and cover with chipped beef gravy.
The dried beef is VERY salty, so I would recommend rinsing it in the jar to cut down on the saltiness (run cold water into the jar for half a minute, then let the beef soak in the water for a minute or so, then another 30 second rinse. You can always salt to taste after it’s made, but if you make it and it’s too salty you’re up shingle creek sans paddle. BTW, I love SOS!
Loved this when I was in the service! Thanks for the recipe.
The Real Thing. Had it on a slice of Brioche. Delicious!!
I may try a different meat next time as I forgot how salty SOS is.
This turned out great! Thank you.
We make something similar but ours is with fresh cooked salmon and hard boiled eggs cubbed up in the same style of a white gravy over butter toasted bread.
I used to make this years ago and I think I’ll make it soon. Whenever I bring an appetizer to a party I get rave reviews and it’s all gone. Here is the recipe (very similar to yours).
* 8 — * ounce Phil. cream cheese — ¥
2 milk — * tablespoon
3 — * ounce cut in fine strips chipped beef — ¥
1/4 — * cup diced fine green pepper — ¥
2 onion flakes — * tablespoon dried
1 sour cream — * cup
black pepper
— sliced * almonds or pecans
Mix cream cheese and milk. Add beef,green pepper, onion flakes, pepper and sour cream and mix well. Put mixture into an ungreased 2 cup Pyrex type shallow bowl. Top mixture with nuts (sauteed quickly in butter first). Bake at 350 degrees for 30 minutes. Serve with Waverly or Wheat thins.
The name of this cracks me up. I love it!! Good tip on not adding extra salt!
Our family has been eating this for 5 years. Nowadays when we get together as a family on a holiday we make this. Hopefully the grand kids pick up the tradition and keep it going.
I love that you posted this. I work at the USS Midway, so this totally made me smile :-)
This is so amazing! Quickly became a favorite at my house!
My mama used to make this for us when I was a kid in the late 50’s. It’s hilarious that you have posted this. Such a throwback. I always loved it, though. Creamy, rich, filling. We were poor, so it was 100% survival food. Like your cooking site. Thanks. :)
Having a flash back moment here.
We where a navy family (enlisted not officer) in the 50’s thru 70’s and this was on the table sometimes as a budget stretcher. That chip beef used to be a lot cheaper to feed a family with then it is now.
Surprisingly super delicious!