Coat a nonstick skillet with cooking spray; place over medium- high heat until hot. Add tomato, green onions & garlic. Saute until onions are tender. Combine tomato mixture, eggs, cheeses, chili powder, cumin, red pepper & chopped green chilies. Stir well. Spoon 1 tb mixture into miniature muffin pans coated with cooking spray. Bake at 425 for 8 to 10 min. Or until centers are set. Remove from oven; let cool in pans 1 min. Loosen edges with knife & remove from pans. Serve warm. Garnish with sliced green chilies if desired.