Preheat oven to 350 degrees.

Heat a cast iron skillet over medium high heat.

Into the cast iron skillet add 1 pound of mild breakfast sausage. Use a slotted spoon to break up the sausage and cook until browned.

Use a slotted spoon to remove from skillet to a paper towel lined plate to drain excess grease.

Spray a 2 quart (8 x 11.5) glass casserole dish with nonstick spray.Add the drained sausage into an even layer onto the bottom of the casserole.

Into a mixing bowl add 1 cup of sour cream, 1/2 each of smoked paprika and dried mustard. Whisk until well combined.

Dollop the sour cream mixture on top of the sausage layer. Using an offset spatula spread an even layer across the sausage.

Spread 1-8 ounce bag of shredded cheddar cheese in a nice even layer across the sausage and cream cheese layers.

Crack 1 dozen eggs into a mixing bowl and add 1/4 cup of heavy cream. Whisk until the egg yolks are well mixed. Pour the eggs across the entire casserole to ensure that it gets into all layer.

At this point you could cover with plastic wrap and place into the refrigerator overnight. If you are making right away place uncovered into the 350 degree oven. Bake until cooked through, about 50 minutes. The top will begin to brown and the center will be firm.

Remove from the over, let cool a few minutes and slice and serve. This will feed 6 to 8 people. Leftovers, if there are any will be good in the refrigerator for up to a week.