Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick olive oil cooking spray. In a medium mixing bowl, combine the raw ground turkey breast with three-quarters teaspoon of salt, a half-teaspoon of black pepper, the ground sage, ground thyme, dried marjoram, and a quarter-teaspoon of crushed red pepper flakes, hand-kneading the meat until the aromatics are completely distributed.

Mist a large nonstick skillet with cooking spray and heat over medium flame. Add the seasoned turkey mixture, using a wooden spoon or firm spatula to break the meat into small, uniform crumbles as it cooks for 6 to 8 minutes until entirely browned, then remove the turkey from the skillet and set aside.

Pour the frozen tater tots straight into the bottom of your prepared 9×13-inch baking dish, spreading them out into a single, flat, and uniform layer. Scatter the fully cooked, seasoned turkey sausage crumbles and the crumbled bacon pieces evenly across the top of the potato baseline.

In a separate large bowl, combine the 12 large eggs, milk, the remaining three-quarters teaspoon of salt, a quarter-teaspoon of black pepper, and the remaining quarter-teaspoon of red pepper flakes, whisking aggressively for 60 seconds until completely frothy, smooth, and unified.

Blanket the sausage and potato layer with the shredded sharp cheddar cheese, then slowly pour the beaten egg custard uniformly over the top, allowing the liquid to naturally seep down through the spaces between the tots to insulate the bottom elements.

Transfer the baking dish uncovered onto the middle rack of your preheated oven and bake at 350°F for 50 to 60 minutes. Watch closely and pull the pan the exact moment the egg center completely sets without fluid rippling and a toothpick inserted into the middle comes out clean. Let the dish rest on a wire rack for 10 minutes so the internal egg proteins can stabilize and tighten before slicing into dense squares.