Preheat oven to 400°F.Grease the muffin tin with coconut oil.Rinse and chop all vegetables into 1/4-inch pieces.Divide vegetables evenly between muffin tins.Whisk the eggs, then pour into the tins, dividing it evenly.Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.Bake the egg muffins in the oven for 18–20 minutes.Serve.