Heat oil in large nonstick skillet over medium-high heat until hot. Add bell peppers, onion and Italian seasoning; sauté until tender, 3 to 4 minutes. Beat eggs and milk in medium bowl until blended. Pour over vegetables in skillet; sprinkle with 1/4 cup cheese. Reduce heat to medium. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking — pulling, lifting and folding eggs — until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Spread 1 tablespoon pizza sauce on each muffin half. Top with eggs and remaining cheese, dividing evenly.