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Preheat oven to 350 degrees.
Add baby potatoes to a pot of boiling water and cook until the tip of a knife inserted into the potatoes easily, about 8-10 minutes. Drain in a strainer and let cool a few minutes.
Meanwhile, crack the eggs into a medium bowl. Add the half and half and the everything bagel seasoning. Whisk until completely combined. Set aside.
Lightly grease a regular 12 count muffin tin with cooking spray and place a potato in each well. Using another muffin tin that you have greased to bottom of place it on top of the potatoes and push down to smash the potatoes until they completely cover the bottom of the wells. This can be done one potato at a time with a small glass also.
Drizzle the melted herb butter over the smashed potatoes and bake in the preheated oven for about 20 minutes or until lightly golden.
Remove them from the oven and add the diced peppers, bacon and chopped green onions. Add the egg mixture by filling each muffin cavity almost to the top. Top each with the shredded cheese.
Bake 15-20 minutes or until the eggs are fully cooked.
Remove from the oven. Serve warm with a garnish of a little fresh thyme. Enjoy!
YUM!