These are breakfast muffins, vibrant easy-to-make healthy breakfast egg muffins made in the Instant Pot pressure cooker. With Parmesan cheese, spinach, and tomatoes, they’re a winning way to start your day!

A mix of eggs, fresh veggies, and salty cheese cooked in individual cups–call them savory personal custards. They come together quickly and cook in about 5 minutes in the Instant Pot pressure cooker.

CLICK HERE to Pin Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes.

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With fragrant toasted pecans, rice wine vinegar, and maple syrup–this homemade maple pecan vinaigrette is tangy, slightly sweet, and oh. so. creamy!

Here’s your zippy enhancement to dinner’s crisp green lettuce salad. Sprinkle a handful of crunchy candied pecans on top of that salad = winner! We like it as a creamy no-mayo dressing on cabbage coleslaw too!

For all the tasty reasons, this easy blender recipe stays in the salad dressing rotation at our house.

Click here to save this salad dressing recipe on Pinterest!

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Sweet buttery squash in a rich chile-seasoned tomato broth, with creamy pink pinto beans and white hominy corn, all enlivened with an array of colorful garnishes, this healthy vegetarian butternut squash pozole is bursting with spicy flavor and toothy texture!

Click here to PIN Instant Pot Butternut Squash Pozole!

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