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Preheat oven to 350˚F. Line a baking tray with parchment paper.
In a large frying pan over medium heat, cook the bacon, stirring occasionally, until crispy and golden, about 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Slice ¼ inch off the top of baguette. Carefully hollow out the bottom and leave about ¼ inch thick shell. Layer the hollow baguette with 3 slices of prosciutto each.
In a large bowl, using a fork beat the eggs until lightly frothy. Stir in the cream, and add the scallions, cheese, and season with salt and pepper, and stir well. Pour into the prepared baguette, and top with some bacon.
Transfer the baguette to the prepared baking tray and bake until the eggs puff up and the bacon is crispy, about 35 to 40 minutes. Slice the baguette thickly and serve with some fresh tomato salsa and crispy bacon, if desired.