When planning meals, particularly breakfasts, there are a few critical factors many families consider: taste, simplicity and nutrition. Eating healthier doesn't have to be complicated or out of reach. With the right inspiration, healthy food can be delicious, nutritious and convenient.

Remember, healthy eating isn't just about one food, it's about a combination of wholesome ingredients to make well-rounded meals. For example, eggs can be included as part of a heart-healthy diet that emphasizes vegetables, fruits, beans, nuts and seeds, whole grains, lean protein and fish, according to the American Heart Association. Eating eggs alongside foods high in saturated fat, like bacon, is different than eggs eaten with steamed veggies, whole grains or a side of fruit.

Egg ‘Muffin’ Cups with Turkey Sausage and Mushrooms

Servings: 6

Nonstick cooking spray

½-tablespoon canola or corn oil

1 yellow onion, finely chopped

1 package (8 ounces) sliced white mushrooms

1 package (6.4 ounces) frozen, cooked, nitrate-free turkey sausage links, thawed

7 large eggs

¼-cup fat-free milk

¼-teaspoon pepper

1 cup shredded fat-free cheddar cheese

Preheat oven to 350 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.

In medium nonstick pan, heat oil over medium-high heat. Cook onions and mushrooms 10 minutes or until soft, stirring occasionally.

Warm turkey sausage according to package directions. Chop turkey into bite-size pieces. Stir into onion mixture until well blended. Spoon into muffin cups.

In small bowl, whisk eggs, milk and pepper. Pour egg mixture into muffin cups. Top with cheddar cheese.

Bake 25 minutes or until eggs are set. Remove from oven. Let cool slightly. To easily remove muffins from pan, run knife around edges of each muffin.

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