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 diced potatoes in cold water for 5 minutes, then drain and pat dry.

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

Add the unsalted butter to the skillet with the sausage drippings. Once melted, toss in the potatoes, bell pepper, and onion, sautéing for about 8 minutes until tender.

Whisk together the eggs, whole milk, sea salt, black pepper, smoked paprika, and half of the sharp cheddar cheese in a large mixing bowl. Add the maple syrup, Dijon mustard, and vinegar, whisking until combined.

In a greased 9x13-inch baking dish, combine sautéed vegetables with cooked sausage. Pour the egg mixture over the top, make sure everything is coated. Add remaining cheddar cheese and thyme on top.

Bake in the preheated oven for 30-35 minutes until golden brown and the center is set.

Let cool for 5-7 minutes before slicing and serving.