Cook the onion and bell peppers in bacon grease over medium heat, stirring occasionally, until the veggies are softened, about 8-10 minutes. Remove from the heat and set aside.

Spray a 9x13 baking dish with cooking spray.

Place the cubed bread into the bottom of the dish.

Layer the ingredients in the following order: cooked sausage, peppers and onion mixture, bacon, and Velveeta.

Whisk the eggs in a large bowl with half and half, salt, and pepper. Pour the egg mixture all over the top of the casserole. Press down on the top of the casserole so the bread starts soaking in the egg mixture.

Cover the pan with plastic wrap or aluminum foil and place it in the fridge for at least 8 hours or overnight.

When ready to bake in the morning, remove the baking dish from the refrigerator and allow it to sit at room temperature while you preheat the oven to 375°F.

Top the casserole with the shredded cheddar cheese.

Bake for 40 minutes or until a toothpick comes out clean with no wet egg in the center. If it starts browning too much, you may need to cover the casserole with foil.

Remove the casserole from the oven and allow it to sit for 10 minutes before slicing and serving.