Cook Quinoa (2/3 cup) as directed on package, fluff with a fork and allow to cool to room temperature.
Preheat oven to 375 degrees F (190 degrees C).
In a medium-size bowl, stir together cooked Quinoa, Frozen Spinach (5 ounce), Cheddar Cheese (3/4 cup), Parmesan Cheese (1/2 cup), Dijon Mustard (1 teaspoon), Dried Oregano (1 teaspoon), Garlic Powder (1/4 teaspoon), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup.
Crack one Egg (12) into each cup, top with Cheddar Cheese (1/2 cup).
Bake for 16 minutes then turn oven to broil. Broil for about a minute to crisp then remove from the oven.
Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately and enjoy!