Preheat the oven to 350°F (175°C).

Spray a 12-cup muffin pan with non-stick cooking spray.

Remove the crusts from the white bread slices.

Flatten each bread slice slightly with a rolling pin.

Spread butter on each bread slice.

Line each prepared muffin cup with a buttered bread slice, butter-side down.

Bake for 10 minutes or until golden brown.

In a medium bowl, whisk together the eggs and milk.

Add the dried oregano leaves and grated Cheddar cheese to the egg mixture and stir.

Spoon canned baked beans into each of the baked bread cups.

Pour the egg mixture over the beans in each cup.

Top each cup with a slice of tomato.

Bake for 15-20 minutes, or until the egg mixture is set.

Serve the tomato, bean, and cheese cups with a mixed green salad.