Preheat your oven to 375°F (190°C).

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

Crumble and brown the pork breakfast sausage in a skillet over medium-high heat for about 6-7 minutes.

Using the fat left in the skillet, sauté the diced potatoes, bell pepper, and onion for about 8 minutes until golden and tender.

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

Grease a 9x13-inch baking dish and combine the cooked sausage and sautéed vegetables evenly. Pour the egg mixture over the top.

Sprinkle the remaining sharp cheddar cheese and fresh thyme over the casserole.

Bake for 30-35 minutes, or until the top is set and golden brown.

Once baked, allow the casserole to rest for 5-7 minutes before slicing.