Here's an old South breakfast idea that you don't see around much anymore, at least not on the Coast.
I saw it on a recent trip to Hattiesburg in several restaurants and it was delicious. It is a hearty breakfast, and can be an economical way to feed a crowd.
Consider adding shrimp, and you will give it a Gulf Coast feel, add jalapenos to make it spicy, or top with buttered breadcrumbs to give it a crunch.
1 pound breakfast sausage
1 small chopped onion
1 chopped bell pepper
2-3 cloves chopped garlic
1-2 pinches red pepper flakes
10 farm fresh eggs, beaten
1 cup cream
2 cups French bread, crust removed and pulled apart
1 cup shredded white cheddar
1 cup shredded Monterey Jack cheese
Cook the sausage until well-browned, remove and set aside. Add the onion and bell pepper to the same pan, season aggressively with red pepper and salt and cook until tender, 5 minutes. Add the garlic and cook 2 minutes more. Butter a deep casserole, combine all of the ingredients, use a large spoon and make sure it is well mixed. Place in the casserole and bake at 325 f for 45 minutes.