Cover the bottom of each muffin tin with the cubes of bread.
Layer the artichoke hearts, sun dried tomatoes, spinach, and cheese.
In a bowl, beat the eggs and milk together. Transfer to a measuring cup for easy pouring.
Pour the egg mixture into the muffin tin until about 2/3 full.
Bake for 15-20 minutes or until just set.
Serve immediately.
For make ahead method, allow to cool and store in an airtight container in the refrigerator for warming up and serving later.
Notes
To make this low carb or Trim Healthy Mama compliant, omit the bread and milk, and add 3-4 more eggs.Or, you can omit the bread and substitute almond milk for the cow's milk