Heat oil over med-hi heat until hot. Add tomato, green onions, and garlic; saute until onions are tender.

Combine tomato mixture, eggs, and next 6 ingredients in amed bowl; stir well. Spoon 1 T mixture into mini muffin pans coated with cooking spray.

Bake at 425 for 8-10 min or until centeres are set. Remove from oven; let cool in pans 1 min. Loosen edges with a knife, and remove from pans; serve warm.