Preheat your oven to 375°F (190°C).

Dice the Yukon Gold potatoes, red bell pepper, and onion into uniform ½-inch cubes. Soak the potatoes in cold water for 5 minutes, then drain and dry thoroughly.

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

Add the dried potatoes, diced red bell pepper, and onion to the skillet and sauté for about 8 minutes until tender and golden brown.

In a large mixing bowl, whisk together the eggs, whole milk, sea salt, black pepper, smoked paprika, and half of the cheddar cheese. Stir in the maple syrup, Dijon mustard, and apple cider vinegar.

In a greased 9-x-13 baking dish, combine the sautéed sausage and vegetables. Pour the egg mixture over the top and sprinkle the remaining cheddar cheese and fresh thyme leaves.

Bake for 30-35 minutes until the custard is set and golden brown. Check internal temperature at 160°F.

Allow the casserole to rest for 5-7 minutes before slicing.