Bacon, Egg, and Cheese Bun Casserole

Ingredients:

Buns

• 12 dinner rolls, secured at the sides (such as Hawaiian rolls)
• Cooking spray

Filling

• 10 strips fried bacon, cut into pieces
• 1/4 cup habanero nacho cheese sauce (such as Mrs. Renfro's Ghost Pepper Nacho Cheese Sauce)
• 0.5 tbsp. grated cheddar and pepper jack mixture
• 12 medium eggs

Topping

• 4 tbsp salted butter, melted
• 1 tbsp bagel topping (a mixture of sesame seeds, poppy seeds, and onion flakes)
• 2 tbsp. l. grated parmesan
• Hot sauce, for serving (such as Texas Pete or Tabasco with chipotle)

Preparation:

1. Preheat oven to 175°C.
2. Buns:
   
   Place the buns on a baking sheet lined with nonstick foil or in a baking dish sprayed with cooking spray. Using a serrated knife, cut a wide circle in the top of each bun, leaving a 1/2-inch-thick bottom. The bottom should be firm. Use your fingers to push the crumb out of the holes. Press the bottom with your fingers to create more room for the filling.
3. Filling:
   
   Spread the bacon evenly into the holes in the bread. In a medium bowl, combine the cheese sauce and grated cheese. Spread the cheese mixture into the holes. Crack an egg into each cavity.
4. Topping:
   
   Brush the tops of the buns with butter and sprinkle with bagel mix and Parmesan cheese. Bake until the eggs are set and the buns are golden, 20-25 minutes. Let cool for a few minutes, then separate the buns and serve drizzled with hot sauce.