(Family Features) 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.

To find more healthy eating tips and recipes that help you eat smart, move more, and live healthier, visit Heart.org.

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Egg “Muffin” Cups with Turkey Sausage and Mushrooms

Recipe courtesy of the American Heart Association with support from Eggland’s Best

Servings: 6

• Nonstick cooking spray
• 1/2 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
• 1/4 cup fat-free milk
• 1/4 teaspoon pepper
• 1 cup shredded fat-free cheddar cheese

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

In a 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-sized pieces. Stir into the onion mixture until well blended. Spoon into muffin cups.

In a 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 the pan, run a knife around the edges of each muffin.