- 1 1/2 teaspoons mayonnaise
- 1 1/2 teaspoons half-and-half cream
- 6 eggs
- 1/2 teaspoon dried dill weed
- 3/4 teaspoon garlic powder
- 1 tablespoon bacon drippings
- 1 1/2 tablespoons red bell pepper, chopped
- 1 1/2 tablespoons finely chopped ham (optional)
- 1 1/2 tablespoons finely chopped sweet onion
- Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
- Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.
04/17/2018
recipepes.com
Smoky Scrambled Eggs, recipe
PT15M
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5
455 calories
Scrambled Eggs in a Mug
