In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
In the drippings, cook the broccoli, onion and garlic over medium heat for 2 to 3 minutes or until tender.
In a small bowl, beat the eggs, parsley, seasoned salt if desired and pepper. Stir in bacon and broccoli mixture; add cheese and tomato.
Pour into two 10 ounce ramekins or custard cups coated with nonstick cooking spray.
Bake at 400�F for 22 to 25 minutes or until a knife inserted near the center comes out clean.