Preheat oven to 375° F.
Cut potatoes into small chunks; place on a plate or in another microwave-safe dish, cover, and cook for 5 minutes or until tender. Set aside to cool.
In a small skillet, cook bacon until crispy; allow to cool, then crumble and set aside.
Heat a medium-size skillet over medium heat and coat with cooking spray.
Chop onion and bell pepper. Mince garlic.
Add onion, bell pepper, and garlic to hot pan and sauté 5 minutes or until tender. Remove from heat and stir in potatoes, cheese, and bacon.
Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray.
In a mixing bowl, whisk together eggs, salt, and black pepper. Pour egg mixture evenly over vegetable mixture.
Bake for 15-20 minutes until set.
Remove from muffin cups and allow to cool slightly.
Serve with cubed mango on the side.