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.