Preheat your oven to 375°F (190°C).

Dice the Yukon Gold potatoes, red bell pepper, and onion into uniform ½-inch cubes.

In a large skillet, crumble the pork breakfast sausage and cook over medium-high heat for 6-7 minutes until browned.

In the same skillet, add the diced potatoes, bell pepper, and onion. Sauté for about 8 minutes until tender.

In a separate bowl, whisk together the eggs, whole milk, sea salt, black pepper, smoked paprika, and half of the cheddar cheese.

In your greased baking dish, combine the cooked sausage and sautéed vegetables. Pour the egg mixture over the top.

Bake for 30-35 minutes until set and golden brown. Allow to rest for 5-7 minutes before serving.