Preheat the oven to 350°F.Cook quinoa according to package instructions (⅓ dry quinoa + 1 ⅓ cup water will make about 2 cups cooked quinoa).
Beat 6 eggs with a fork in a bowl.
Mix in the garlic powder, onion powder, dried parsley, salt and pepper.
Add the cooked quinoa, broccoli florets, chopped ham, and cheddar cheese to a large bowl.
Add the egg mixture and stir everything together.
Spray a muffin pan with nonstick cooking spray or use a muffin liner.. I use avocado oil spray.
Scoop the quinoa mixture into each muffin cup. Sprinkle the tops with more cheese if desired.
Bake muffins for 22-25 minutes. Let cool 10 minutes, then transfer to a rack to cool completely.
These muffins can be stored in the fride for up to 1 week, or freezer for up to 3 months. To Serve: Wrap one in a paper towel and reheat in the microwave for 1-2 minutes. Serve with salsa, avocado mayonnaise or any other sauce you enjoy.