Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until blended. Stir in stuffing mix.
Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
Bake 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.
Save 60 calories and 8g fat, including 2.5g sat fat, per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Shredded Cheddar Cheese, and substituting 1-1/2 cups cholesterol-free egg product for the 6 eggs.
Cover unbaked casserole tightly with plastic wrap; freeze until solid. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 350ºF. Remove foil and plastic wrap. Discard plastic wrap. Re-cover casserole with foil. Bake 1 hour. Remove foil; sprinkle casserole with cheese. Bake, uncovered, 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 40 min. or until center is set and cheese is melted.
Sprinkle egg mixture with cooked and crumbled OSCAR MAYER Bacon along with the mushrooms, tomatoes and onions.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0.5g
Total Carbohydrates 26g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.