Georgia Grown spotlight recipe Peanut Power Breakfast Muffins Courtesy of the Georgia Department of Agriculture 6 large eggs 1 medium sweet yellow onion, chopped 1 cup fresh spinach, chopped 1/2 cup dry-roasted peanuts, chopped 1/2 cup Italian cheese, shredded 1 (3-ounce) package dry-packed, julienned sun-dried tomatoes, chopped 1/4 teaspoon salt 1/4 teaspoon black pepper COURTESY GEORGIA DEPT. OF AGRICULTURE Preheat oven to 350 degrees. Spray a minimuffin pan with nonstick baking spray. In a large bowl, mix together all ingredients. Spoon mixture into prepared mini-muffin pan. Bake for 18 minutes. Let cool slightly before removing from the muffin pan. Note: These muffins make a nice breakfast component or finger food for a party. They are similar to a crustless quiche. Yields 24 mini muffins (8 servings). Visit Georgia Grown's website, www.georgiagrown.com, for information on farms and producers across our state. Have you connected with us? Share your stories & photos Connect with other readers Go behind the scenes Learn about contests Find us on Facebook Badge CMYK / .eps facebook.com/georgiamagazine 40B More online at www.georgiamagazine.org GEORGIA MAGAZINEhttp://www.georgiagrown.com http://www.facebook.com/georgiamagazine http://www.georgiamagazine.org