In a skillet, over medium-high heat, add the olive oil, diced onion, and red and green pepper. Sauté for about 5 minutes until the onions are softened.
Add the kielbasa and toss with the vegetables. Heat for about 4 more minutes.
In a separate measuring cup, whisk the eggs with the maple syrup until well combined.
Spray a 12-muffin tin with cooking spray.
Divide the vegetable/kielbasa mixture between each cup. Then pour the egg mixture three-quarters full into each muffin cup.
Bake for 15 minutes.
Allow to cool slightly before removing with a knife or small offset spatula.
