PREHEAT the oven to 375°F.
Lightly GREASE eight 2 [1⁄2]-inch muffin cups.
In a large skillet, partially COOK the bacon over medium heat, stirring occasionally, about 5 minutes.
ADD the turkey, bell pepper, and onion.
COOK, stirring occasionally, until the turkey is cooked through and the bacon is crisp, 5 to 7 minutes.
TRANSFER to a large bowl.
ADD the potatoes, sage, thyme, garlic powder, salt, and pepper to the meat; stir to combine.
Spoon the filling into the muffin cups. Pour the eggs over the filling until the cups are full.
BAKE for about 20 minutes, until a knife inserted in the center comes out clean. Run the knife around the edges of the muffin cups to release the muffins. Serve warm.
