Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
Cook the bacon slices according to package directions until crisp and then set aside on paper towels to drain. Crumble 3 slices of the bacon into a mixing bowl and the crumble the remaining slice into a separate pile.
Place the ground turkey in a separate mixing bowl and add ¼ teaspoon of the salt, ¼ teaspoon of the black pepper, the sage, the thyme, the marjoram, and the crushed red pepper. Mash/stir together with a fork or your hands until well combined (this step added sausage seasoning to the ground turkey).
Mist a large skillet with cooking spray and bring over medium heat. Cook the seasoned ground turkey, breaking it up into small chunks, until cooked through. Transfer the cooked turkey into the mixing bowl with the crumbled bacon. Wipe out the skillet with a paper towel.
Combine the eggs and remaining ¼ teaspoon of salt and 1/8 teaspoon of black pepper and add a splash of water (I usually quickly woosh it under tap water). Use a whisk to beat the eggs. Mist the skillet with cooking spray and bring over medium heat. Add the beaten eggs and cook, pushing them around with a spatula to scramble, for a few minutes until cooked through. Use the spatula to break the scrambled eggs up into small chunks. Transfer the eggs to the mixing bowl holding the bacon and turkey sausage. Add 2 ounces of the shredded cheese to the bowl and stir together until mixed.
Push a wonton wrapper into each well of the muffin tin, forming a “cup.” Place the tin in the oven for 5 minutes to crisp the wontons. Remove from the oven and fill the wonton cups with half of the filling mixture, divided evenly amongst the cups. Press a second wonton wrapper over the filling into each cup to form a second layer cup. Divide the remaining filling amongst the cups. Sprinkle the tops with the remaining ounce of shredded cheddar and pile of crumbled bacon. Bake for 12-15 minutes until the wonton edges are crisp and golden.