Prosciutto Egg Cups

16 slices prosciutto
2 tbsp rice bran oil, plus
1 orange bell pepper, seeded & diced
1 yellow bell pepper, seeded & diced
1 red onion, diced
1 garlic clove, minced
4 eggs
¼ cup whole milk
½ tsp New York Cut pepper
1 cup shredded Gouda
¼ cup chopped fresh chives, for garnish
sprinkle of SIDS CRAZY SALT

Preheat oven to 175°C. Thoroughly grease 8 cups in a muffin tin.
Place two slices of prosciutto overlapping into each cup. Press down and around the sides so that the prosciutto lines the cup, with some of the prosciutto coming above the cup. Bake the prosciutto in the oven for 8 minutes. Remove and let cool at room temperature.
In the meantime, in a small pan, heat oil over medium heat, then add red pepper, green pepper, red onion and sauté until soft. Add garlic and cook for 1 minute. Remove from heat and set aside.
In a bowl, whisk together eggs, milk and pepper. Stir in ¾ of the shredded Gouda, then stir in the sautéed vegetables. Using a small ladle, ladle the egg mixture evenly into the 8 cups, making sure the mixture is stirred so that each cup gets an equal amount of the sautéed vegetables and cheese. Top each cup with some of the remaining Gouda, then put the tin in the oven to bake for 8-10 minutes, until the eggs are set.
Remove from oven and garnish with chopped chives and a very light sprinkle of SIDS CRAZY SALT.