Heat a grill for medium heat. Add the sliced bread loaf and cook until toasted, about 3 minutes.
Line a baking sheet with parchment paper and lay the bacon out in a single layer. Add to the grill and cook until crisped, about 15 minutes total. Remove from the heat and roughly chop.
Whisk together the eggs, milk, and a generous pinch of salt. Melt the butter in a large skillet over medium heat. Add the egg mixture and scramble – you want the eggs to be slightly underdone and creamy. Add in 1/2 cup of the shredded cheese.
Top the french bread with the beer cheese, eggs, chopped bacon, and more cheese. Return to the grill for 5 minutes to melt the cheese. Remove from the heat and slice into 2 inch pieces. Top with the green onion.
Make the beermosas by pouring the PBR into a chilled glass. Top with orange juice and an orange slice for garnish.