Heat a 10" cast iron skillet over low heat. Place the bacon slices in the skillet and allow them to cook until they are crispy, flipping once or twice to ensure both sides cook evenly.
Remove the bacon from the skillet and set it aside for later. Drain excess bacon fat from the pan, leaving enough to liberally cover the bottom of the pan. Keep the skillet over low heat.
Slice the bagels in half so that you have a top and bottom half of each bagel. Lightly butter the cut sides of the bagel halves. Place the bagel halves cut sides down in the skillet.
Crack one egg into the top halves of each bagel. Season with salt and pepper as desired. Cover the skillet with aluminum foil or a large dinner plate. Let the eggs cook until the whites are set, about 3-5 minutes.
If you don't want the bottom halves of the bagels getting too crispy, remove them after 2-3 minuts of cooking in the skillet. While the eggs finish cooking in the covered skillet, assemble the bottom half of your sandwich.
Place two turkey slices on each bottom half of the bagels. Place one slice of the cooked bacon onto each sandwich. Divide the microgreens bewteen the two sandwiches.
Once the egg whites are set, remove the bagel tops from the skillet and place them on top of each of the assembled sandwiches. Enjoy warm!