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Divid each loaf into 8 pieces. Roll into balls. Place in greased muffin cups. Bake 350 for 20-25 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs, milk, salt and pepper; stir in 1/4 c. bacon bits. Coat a large skillet with Pam and place over medium heat. Add egg mixture to skillet.
As eggs set, push cooked edges toward center , letting uncooked portion flow underneath. When the eggs are set, remove from the heat.
Using a melon baller, scoop out the center of each roll, leaving a 1/4 inch shell. Spoon 3 T. cooked egg mixture into each roll. Top with remaining bacon bits and sprinkle with cheese. Bake 2-3 minutes longer or until cheese melts.
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