HEAT oven to 350°F. PLACE 1/2 cup spinach in each of four greased 10-ounce custard cups. TOP with bread, dividing evenly. TOSS tomato with Italian seasoning; SPOON evenly over bread.
BEAT eggs and milk in medium bowl until blended. Slowly POUR scant 1/2 cup egg mixture over tomato in each cup. SPRINKLE with cheese.
PLACE cups in baking pan. BAKE in center of 350°F oven until custards are puffed and begin to pull away from sides of cups and knife inserted near center comes out clean, about 30 minutes.
Personal servings of tomato Florentine strata can be made ahead of time for a tasty addition to breakfast or brunch.
One-dish strata: Layer ingredients in same order as above in greased 8-inch square baking dish. Bake as above.
This recipe is an excellent source of choline, folate, vitamin A and protein.