Beat eggs and 1/4 cup of the dressing with wire whisk until well blended; set aside. Spray medium skillet with cooking spray; heat on medium heat.
Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no visible liquid remains, stirring occasionally. (Do not overstir.)
Heat Canadian bacon as directed on package. Meanwhile, combine remaining 1/4 cup dressing and the milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until heated through.
Cut Canadian bacon slices in half.
Place muffin halves, cut-sides up, on serving platter. Top each with 3 Canadian bacon slices. Cover evenly with the egg mixture, dressing mixture, tomatoes and parsley.
