Set oven to 405F.
Measure out portion of red potato and chop into pieces. Season with garlic, sea salt and pepper and place on a baking sheet. Bake in the oven for about 20 minutes at 405F.
Chop up your veggies and set aside.
Beat eggs in a bowl and add mozzarella cheese. Set aside.
Spray a muffin pan with baking spray.
Add 1 strip of turkey bacon to a muffin mold to form a ring.
Add a few pieces of baked red potato and then chopped veggies.
Carefully spoon egg & cheese mixture into the muffin molds, covering the potato and veggies.
Bake in the oven for about 35 minutes at 375F or until the egg is completely cooked.
When they are finished baking, allow to cool for a few minutes before removing from the mold.
Enjoy them while they are warm. Or, place them on a cooling rack or plate to allow for further cooling to room temperature, then refrigerate and freeze package them to eat later throughout the week.