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.