Preheat oven to 350°F | 180°C. Lightly spray a 6-cup muffin tin with oil spray.
In a large bowl, whisk together eggs. Season with salt and pepper, to taste. Whisk in diced green peppers, onions, tomatoes and grated cheese.
Fill the muffin tin up to 3/4 way with the egg mixture.
Divide the cooked sausage and pancetta between the muffin cups.
Bake for 18 - 20 minutes.
Serve or store in an airtight container in the fridge for up to 4 days and reheat when ready to serve.