Recipes and Cooking Mexican Miga Frittata with Chipotle Guacamole 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 9, 2017 Print Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 20 mins Slow Cook Time: 2 hrs 30 mins Stand Time: 10 mins Total Time: 3 hrs Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 6 6 inch corn tortillas, coarsely chopped 1 cup chopped red sweet pepper ½ cup chopped onion ½ cup salsa verde 1 fresh jalapeño chile pepper, seeded (if desired) and finely chopped* ½ teaspoon salt ½ teaspoon chili powder 12 eggs, lightly beaten 2 avocados, halved, seeded, peeled, and chopped 1 canned chipotle pepper in adobo sauce, finely chopped 2 teaspoon lime juice ½ cup crumbled queso fresco (2 oz.) ¼ cup snipped fresh cilantro Directions 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. Print Nutrition Facts (per serving) 242 Calories 15g Fat 15g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 242 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 284mg 95% Sodium 427mg 19% Total Carbohydrate 15g 5% Total Sugars 3g Protein 13g Vitamin C 32mg 160% Calcium 101mg 8% Iron 2.1mg 12% Potassium 386mg 8% Folate, total 78.1mcg Vitamin B-12 0.8mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.