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Preheat oven to 350F. Grease 12 muffin pan cups (use shortening, lard, coconut oil, or bacon drippings) or use a silicone muffin pan.
Heat a skillet over medium-high heat on the stove-top. Add olive oil, sweet potato, peppers and onion. Saute, stirring frequently, for 8 minutes, until veggies are starting to soften and caramelize. Remove from heat and stir in diced ham.
Meanwhile thoroughly whisk or blend eggs with salt and pepper.
Spoon veggie mixture into muffin pan cups, dividing among all 12 cups until they are mostly full.
Pour blended egg mixture over veggies, dividing among all 12 cups.
Bake for 20-22 minutes, until set.
Remove from muffin pan immediately after removing from the oven.