Coat large non-stick skillet with cooking spray. Add greens, dressing and green onions; cook and stir over medium heat until kale is wilted. Add eggs; season with salt and pepper. Cook until set. Crush the croutons. Sprinkle Parmesan packet and crushed croutons over eggs.
Spread half of each bagel with pesto. Top with roasted red pepper, tomato and egg mixture. Top with remaining bagel halves.