Remove crusts from bread; spread bread with butter on one side. Place buttered side down, pressing firmly into muffin cups. Be careful not to tear the bread. Bake in preheated 325-degree oven for 10 minutes. Meanwhile, combine eggs and milk in a large liquid measuring cup and set aside. Sauté bacon and green onions until both are cooked; drain fat. Divide evenly between the 12 bread cups. Pour a bit of the egg mixture over top, allowing it to be partially absorbed, then add more and sprinkle with cheese. Return to oven and bake for 16-18 minutes or until golden and puffed. Cool and remove from tins. These do stick a bit but are well worth the effort.
Ready in 40 min