Preheat oven to 350°F. Spray 6 jumbo muffin cups (3-1/2-inch diameter) with nonstick cooking spray. Press 1 bread slice gently into each prepared muffin cup.

Divide cheese, olives, sun-dried tomatoes and basil evenly among bread-lined cups; set aside.

Whisk eggs, water, salt and pepper until blended. Pour egg mixture evenly into muffin cups, making sure it doesn’t run over corners of bread.

Bake 20 to 25 minutes or until set in center. Run a knife around edges of cups; lift out "nests." Serve immediately.