Bread with scrambled eggs and bacon, baked under cheese

Ingredients:

• 1 loaf of white bread, about 25 cm long.
• 6 tbsp (90 g) butter
• 8 slices of cheese
• 8 slices bacon, cut into 1.5cm pieces.
• 0.33 cups milk
• 12 large eggs
• Hot sauce for filing

Preparation:

1. Position the rack in the center of the oven and preheat the oven to 190°C.
   
   Trim 0.5 cm of crust from the ends of the loaf, then cut the bread into 4 equal pieces. Scoop out the inside of each piece to create a box, leaving a 1.5 cm layer of bread for the bottom and sides. Save the resulting bread crumbs for later use.
2. Melt the butter in the microwave with a pinch of salt for about 1 minute. Spread the melted butter inside and out of the bread boxes. Place 1 slice of cheese on the bottom of each box. Place the boxes on a baking sheet and bake until the cheese is melted inside and the bread is lightly toasted on the bottom, about 10 minutes.
3. Meanwhile, heat a large skillet over medium heat and add the bacon. Cook, stirring occasionally, until crisp, 12-15 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Discard the bacon grease in the skillet and reduce the heat to low.
   
   Whisk the milk and eggs with a generous pinch of salt and pepper and add to the pan. Stirring constantly and scraping down the sides of the pan to remove any browned eggs, cook the mixture until small clumps form and the eggs are slightly set, 6-8 minutes.
4. Divide the hot eggs among 4 egg cartons and top with the remaining cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Garnish with crispy bacon and serve hot with hot sauce, salt, and pepper.