Preheat oven to 400 degrees. Coat a 12 cup muffin tin with cooking spray, set aside.
Heat one teaspoon of oil in a large skillet over medium high heat. Add the cubed bread and cook until lightly browned, about 5 minutes. Remove from pan and distribute evenly amongst the muffin tins. In the same skillet, heat the last teaspoon of oil and add the kale, tomatoes, garlic powder, onion powder, and salt. Saute until cooked down. Distribute veggie mixture evenly amongst muffin tins.
Sprinkle the cheese on top of the veggies in the muffin tin and press down gently. In a bowl, whisk together the eggs and milk until well combined. Pour the egg mixture over the veggies in the muffin tin, until each cup is filled.
Bake for 15 minutes or until eggs are puffed and golden brown. Let cool for 5 minutes then use a sharp knife to loosen the edges of the egg cups before removing. Cool on wire rack before refrigerating or freezing.