Cook the brown rice according to package directions using water or vegetable broth. While the rice cooks, preheat the oven to 375°F and grease a 12-cup muffin tin. Once rice is done cooking, spread it on a plate or baking sheet to cool for 10 minutes.

In a large mixing bowl, combine the cooled rice, broccoli florets, shredded cheddar cheese, and grated Parmesan cheese. Toss until the cheese coats the rice evenly.

In a separate bowl, whisk together the eggs, milk, Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth.

Pour the egg mixture over the rice mixture and stir until every grain is coated. If the mixture seems dry, add an additional tablespoon of milk.

Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full. Press down gently with a spoon to compact slightly. Bake for 20-25 minutes until the tops are golden brown and the centers feel firm. Let them cool in the tin for 5 minutes before removing to a wire rack to cool completely.