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Preheat oven to 375 F.
Press a slice of ham into each cup of the muffin tin, arranging the edges to form a cup.
Melt coconut oil in a skillet over medium heat, add the bell pepper and cook for 2 to 3 minutes.
Add the tomatoes and cook another 2 to 3 minutes, stirring well.
Lower the heat to low and add the spinach and toss until wilted, 1 to 2 minutes.
Fill each ham slice with the vegetable mixture, equally divided.
In a bowl, whisk the eggs and coconut milk and season to taste.
Fill each muffin tin with the egg mixture and place in the oven.
Bake for 20 to 25 minutes or until eggs is set.