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1. Preheat oven to 350u00b0F. Line a baking sheet with foil.
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2. Cook the chopped bacon in a large skillet until crisp, 5 to 7 minutes. Remove to paper towels to drain. Pour off all but 1 teaspoon of the fat.
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3. Add the onion and cook until soft and golden, 4 to 6 minutes. Add the spinach, cover, and cook until wilted, 2 to 3 minutes, stirring spinach from bottom to top once or twice. Drain off any excess water and transfer the mixture to a mixing bowl.
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4. Add beaten eggs, bacon, ricotta, 3 tablespoons of Parmesan, oregano, salt, pepper, and cayenne to the bowl. Stir gently until combined.
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5. Cut out the tops of both Panera Bread Sourdough Bread Bowls as if making jack-o'-lanterns out of pumpkins. Remove bread from inside, leaving about a 1/2-inch shell of crust. Save or freeze the bread, including the top crust, for another use, such as bread crumbs or croutons. Place bread bowls on prepared baking sheet.
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6. Scrape filling into bread bowls and sprinkle with remaining 3 tablespoons of Parmesan.
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7. Bake, without the top crust of bread, until filling is set and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool 10 minutes before serving. Using a serrated knife, cut each bowl into 3 wedges, like a peace sign.
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TIP: The pork bacon can be easily swapped with turkey bacon. Or for a vegetarian dish, skip the bacon and heat 1 teaspoon of oil in the skillet for sauteing the onion.
