Preheat oven to 350°F.

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.