Add Ingredients to Cart
- 1 (16-oz.) pkg. Hy-Vee double smoked thick-sliced bacon
- 10 (4x4-inch) wonton wrappers
- ½ tsp kosher salt
- ½ tsp Hy-Vee ground black pepper
- 8 Hy-Vee large eggs
- ¾ cup Hy-Vee whole milk
- 4 cups baby kale, deveined and chopped
- ¼ cup Gustare Vita basil pesto
- 1 cup shredded mozzarella cheese with cream cheese
- 2 avocados, seeded, peeled, and sliced
- Italian parsley, for garnish
Arrange oven racks in the top and bottom thirds of the oven. preheat oven to 375°. Line 2 large rimmed baking pan with foil. Place bacon in a single layer in each pan. Bake on 2 oven racks for 23 to 25 minutes or until crisp, rotating baking pans halfway through. Transfer cooked bacon to paper towels to drain. Coarsely chop bacon. Divide into 2 portions; set aside. Reduce oven temperature to 350°.
Lightly spray a large baking sheet with nonstick spray. Lightly spray both sides of wonton wrappers with spray. Place in a single layer on prepared baking sheet. Sprinkle with salt and pepper. Slightly fan wontons, if desired. Bake 10 to 12 minutes or until golden brown. Transfer baked wontons to a wire rack to cool.
Lightly spray a 2-quart baking dish with nonstick spray; set aside. Whisk together eggs and milk in a medium bowl. Stir in baby kale, 1 pint cherry tomatoes, and one portion of cooked bacon. Transfer egg mixture to prepared baking dish. Add pesto in small spoonfuls to egg mixture; sprinkle with mozzarella cheese blend.
Bake 40 to 50 minutes or until mixture is set and a knife inserted near center comes out clean (165°). Let stand 10 minutes. Top with sliced avocados, baked wontons, and one portion of cooked bacon. Garnish with additional cherry tomatoes, and parsley, if desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 42g||54%|
|Saturated Fat: 13g|
|Trans Fat: 0g|
|Total Carbohydrate: 22g||8%|
|Dietary Fiber: 5g||18%|