Add the ground turkey, sage, garlic, paprika, 1 tsp salt, and 1/4 tsp black pepper into a large mixing bowl and mix using your hands until well combined.
Heat the olive oil in a large skillet over medium heat.
Cook the seasoned ground turkey in the skillet, breaking it up as it cooks, until browned, about 8 minutes.
Add the bell pepper and onion to the skillet and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
Take the skillet off the heat and set aside.
In a large bowl whisk together the baking powder, yogurt, eggs, milk, 1/4 tsp salt, and 1/8 tsp black pepper.
Stir the cooked turkey sausage, potatoes, and cheddar cheese into the bowl until well combined.
Butter the inside of a 9x13-inch baking dish.
Pour the egg mixture into the baking dish then cover with foil and refrigerate for at least 1 hour and up to 12 hours.
Pull the casserole out of the fridge and set aside while the oven preheats to 350°F.
Bake the casserole in the preheated oven, covered, for 1 hour or until the eggs have set.
Allow to rest for about 10 minutes before serving.
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