Classic baked egg casserole is loaded with savory, rich flavors and yummy, extra ingredients. It is sure to please a houseful of friends and family for brunch. Easy on the cook too, as it can be prepped the night before to enjoy more time with your guests.
In large skillet, cook bacon over medium heat until crisp, about 7 to 9 minutes, stirring occasionally. Drain bacon and set aside, reserving 1/2 cup for topping casserole, and reserve 4 tablespoons of drippings.
Measure 2 tablespoons bacon drippings into mega oblong pan. Use a pastry brush to spread in an even layer on bottom and sides of pan.
Heat remaining 2 tablespoons drippings in large skillet over medium heat, and cook red bell pepper until softened, about 5 minutes, stirring occasionally. Let cool 5 to 10 minutes.
In large bowl, whisk together eggs, half and half, salt, paprika, onion powder, garlic powder, and pepper. Add remaining bacon, shredded cheese, 1/2 cup chopped green onion, cooked peppers, and bread cubes (mixture may be split into two bowls if needed). Gently toss until evenly mixed, and place in prepared 12 x 18 in pan.
Bake 60 to 65 minutes or until golden brown and a toothpick inserted in the center comes out clean. Top with reserved 1/2 cup bacon and 1/4 cup green onion. Serve warm.
Note: Casserole may be prepared through step 5, covered in foil, and refrigerated overnight. When ready to bake, bake covered at 350°F 10 minutes, then uncover and bake 65 to 70 minutes longer or until golden brown and a toothpick inserted in the center comes out clean.