Preheat your oven to 375°F (190°C). Gather your ingredients and prepare to chop fresh vegetables.

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

In a large skillet, brown the crumbled pork breakfast sausage for about 6-7 minutes. Remove the sausage from the skillet and set aside.

In the same skillet, add the drained potatoes, bell pepper, and onion. Sauté until lightly golden, about 8 minutes.

In a mixing bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and half of the cheddar cheese. Stir in syrup, mustard, and vinegar.

Grease a 9x13-inch baking dish. Layer sausage and vegetables, pour the egg mixture over, and sprinkle with remaining cheese and thyme.

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

Remove from oven and let rest for 5-7 minutes before serving.