Spray two 9-inch glass pie pans with nonstick cooking spray. Sprinkle 2 tablespoons stuffing crumbs evenly over bottom of each pan. Reserve 1/4 cup crumbs for topping.
In large bowl, beat eggs and egg whites. Stir in remaining 1 1/4 cups crumbs and all remaining ingredients; mix well. Carefully spread mixture evenly over crumbs in pans. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
Heat oven to 350°F. Uncover pans; sprinkle each with 2 tablespoons reserved crumbs. Bake at 350°F. for 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges to serve.