One slice of this hearty Mexican breakfast will definitely hold off your hunger until lunch. To make it a little quicker, chop the peppers and onions the night before, cover, and store in the fridge.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Line a 4-qt. slow cooker with a disposable slow cooker liner; coat liner with cooking spray. For frittata, in prepared cooker combine next seven ingredients (through chili powder). Stir in eggs. Cover and cook on low 2 1/2 hours or until eggs are set (at least 165°F).

  • Meanwhile, for guacamole, in a medium bowl combine avocados, chipotle pepper, and lime juice. Mash using a potato masher or fork. Cover surface with plastic wrap and chill until ready to serve.

  • Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, 10 minutes. Top servings with cheese and cilantro and serve with guacamole.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

242 calories; 15 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 284 mg cholesterol; 427 mg sodium. 386 mg potassium; 15 g carbohydrates; 4 g fiber; 3 g sugar; 13 g protein; 0 g trans fatty acid; 1229 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 78 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 2 mg iron;