Preheat oven to 350°F.
In a large, deep skillet, sauté diced bacon for 5 minutes. Transfer bacon to paper towels, leaving bacon grease in the skillet.
To the skillet with bacon grease, add onion, celery, jalapeño pepper, thyme and chili powder. Cook for 5 minutes, stirring continuously. Then pour in the chicken broth and simmer for 5 minutes.
In a large bowl, mix eggs, Cooper Cheese and bacon. Add toasted bread cubes, crumbled cornbread and the hot broth mixture. Gently toss. Spread into a buttered 9x13-inch baking dish. Dot the top with butter or turkey pan drippings. Cover and bake for 30 minutes. Then uncover and bake until golden brown, approximately 20 more minutes.