Preheat oven to 400°F. Line baking sheet with parchment paper.

Preheat oven to 400°F. Line baking sheet with parchment paper.

Melt butter in skillet over medium heat. Whisk eggs, salt, pepper and thyme in medium bowl. Add to skillet; cook 3 to 5 minutes or until eggs are softly set, stirring and folding occasionally.

Heat oil in electric pressure cooker on Saute medium. Add onion; cook 5 to 7 minutes or until golden brown. Add 1 teaspoon salt; cook and stir 1 minute. Add pasta, sausage and 5 cups water; mix well. Cover and cook on Manual/High 5 minutes.

Bring small saucepan of water to a boil. Carefully add eggs. Reduce heat to medium to maintain a gentle boil; cook 12 minutes. Run eggs under cold running water until cool enough to handle. Peel eggs and cut into quarters.

Preheat oven to 400°F. Combine cauliflower and broccoli in large bowl. Drizzle with 2 tablespoons oil and sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper; toss to coat. Spread mixture on one side of sheet pan. Place sweet potatoes in 13x9-inch baking pan. Drizzle with ½ tablespoon oil and season with ¼ teaspoon salt; toss to coat. Place mushrooms on small baking sheet; drizzle with remaining ½ tablespoon oil and sprinkle with ¼ teaspoon salt. Bake broccoli, cauliflower and sweet potatoes 30 minutes or until tender, stirring once.

Preheat oven to 425°F. Line baking sheets with parchment paper. Arrange eggplant slices on baking sheets; spray both sides with nonstick cooking spray. Season one side of slices with ¼ teaspoon each salt and pepper. Bake 10 minutes or until tender. Reduce oven temperature to 350°F.

Grease 12-inch bundt pan with butter.

Line sheet pan with parchment paper.

Preheat oven to 400°F. Grease sheet pan or line with parchment paper.