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Preheat oven to 350 degrees F.
Wipe the tins with olive oil.
Put olive oil in a pan, and heat over medium-high heat. Add veggies and cook for 5-7 minutes, until just softened. Drain off any excess liquid, and set aside to cool.
Whisk the eggs, a generous drizzle of pizza oil, salt and pepper in a mixing bowl.
Divide the vegetables evenly among the 12 cups in the muffin tin. Top with cheddar cheese.
Carefully pour the egg mixture over the veggies and cheese, filling each cup evenly.
Bake for 18-20 minutes, until the eggs begin to puff up.
Allow the egg bites to cool. Then remove from the pan, and refrigerate for up to 5 days.
Reheat and drizzle with Pizza Oil!