Cut potatoes into small chunks. Place potatoes on a plate and cover with saran wrap, or in a microwave safe dish. Place in microwave for 5 minutes and set aside to cool slightly.
Preheat oven to 375°.
Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray.
Chop onion and bell pepper; mince garlic. Cook bacon. Add onion, bell pepper, and garlic; saute 5 minutes or until tender.
Remove from heat. Stir in potato, cheese, and bacon.
Combine eggs, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture.
Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.