Sea Point Estates

BreakfastCups

12 pieces of proscuitto
1 bag of loose hashbrowns (in the refrigerated section)
1/2 small onion, grated
Cheese of your choice
12 eggs
salt and pepper
olive or vegetable oil

Add the grated onion to the hashbrowns and season with a little salt and some freshly ground pepper ( do not salt too much since the proscuitto is very salty). Cook the mixture in a frying pan with a little oil until slighly browned but, still soft and loose. Let cool. Take a muffin pan and line each cup with a slice of proscuitto, on top of the proscuitto add some hashbrowns. Top with a little cheese and then break an egg over the top. Bake in the oven at about 350 for approximately 20 minutes or until done to your liking.