Now you can have a BLT for breakfast! Use leftovers to make our 

BLT Egg Casserole

Arrange oven racks in the top and bottom thirds of the oven. preheat oven to 375 degrees. 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 degrees.

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 degrees). 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.