Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Stir Cheddar cheese, eggs, Scotty O’Hotty Beer-Bacon Chipotle Hot Sauce,
bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared
Bake in the preheated oven until eggs are set, 20 to 25 minutes.
In food processor, pulse celery, carrot, onion, thyme, and sage until finely chopped. In 12" skillet, heat oil on medium. Add vegetable mixture
and 1/4 teaspoon each salt and pepper; cook 15 minutes or until tender, stirring occasionally. Transfer to medium bowl; cook completely.
Preheat oven to 450 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray. Line large rimmed baking sheet with parchment. In clean
food processor bowl, pulse flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt until blended. Add butter. Pulse until coarse crumbs
form. Transfer mixture to large bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups
of prepared muffin pans (about 3 tablespoons each). Bake 15 minutes or until golden brown. Transfer biscuits from pans to wire racks; let cool
Meanwhile, in medium bowl, combine turkey, remaining cooked vegetable mixture, and 1/4 teaspoon salt until just combined. Form into 24 patties
(2" wide); place on prepared baking sheet. Bake 15 minutes or until cooked through (165 degrees F).
Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly
scramble eggs, until the eggs are fully set, 3 to 5 minutes.