A simple tube of pizza dough can get you started toward an Easy Brunch Focaccia.

It's been said that breakfast is the most important meal of the day. In addition to providing the necessary energy to get-up-and-go, studies have shown that those who eat a healthy breakfast have better overall diets, improved concentration and performance during the day, and more strength and endurance for physical activity. Unfortunately, the traditional hot breakfast — eggs, meat and potatoes - can add fat and calories to your plate. But, there's good news for breakfast lovers who've resolved to eat better this year: with a few simple substitutes, you can still enjoy a hearty, satisfying morning meal without some of the guilt.

To start, substitute a slice of whole grain toast for traditional white bread. If your morning beverage of choice is coffee with cream and sugar, try adding skim milk and a sugar substitute instead. A side of fresh fruit can be an easy way to increase your daily intake of fruits and vegetables while adding a smidgen of something sweet to your plate.

For the main dish, toss a few vegetables into your eggs for added fiber and flavor. This Italian Frittata recipe is a hearty blend of broccoli, bell peppers, mushrooms, spices, cheese and veggie sausage links — all in one dish! By swapping out sausage for a veggie alternative, you're skipping some of the unnecessary calories and saturated fat.

Speaking of substituting meat, the new maple-flavored veggie sausage patties are a sweet-and-savory alternative to traditional pre-cooked pork sausage, with 76 percent less fat. You can enjoy them alongside a serving of eggs or crumbled into any recipe that calls for maple-flavored sausage. In fact, they're the main ingredient in this Easy Brunch Focaccia recipe — a delicious "breakfast pizza" that will have everyone around the table saying, "That's amore!"

Prep time: 20 minutesTime to table: 35 minutes4 maple-flavored veggie sausage patties, thawed1 tube (13.8 ounces) refrigerated pizza dough¾ cup finely chopped onion2 teaspoons vegetable oil1 teaspoon dried sage leaves¼ teaspoon pepper1 cup finely chopped fresh pineapple or 1 can (8 ounces) pineapple tidbits (juice pack), drained1 cup (4 ounces) shredded mozzarella cheese or cheddar cheeseCut the maple-flavored veggie sausage patties into bite-size pieces. Set aside. Unroll dough onto baking sheet coated with nonstick cooking spray. Press dough into 14 x 10-inch rectangle.In small nonstick skillet cook onion in oil over medium heat for 3 to 5 minutes or until tender and beginning to brown, stirring occasionally. Stir in sage and pepper. Spread over dough. Arrange veggie sausage patty pieces and pineapple on top of onion mixture. Bake at 425 degrees for 8 to 10 minutes or until edges are brown.Sprinkle with cheese. Bake at 425 degrees for 5 to 6 minutes more or until cheese melts and crust is golden brown. Cut into rectangles to serve. Serve warm.Makes 6 servings.

Prep time: 20 minutesTime to table: 30 minutes1 cup refrigerated egg substitute1 tablespoon fat-free milk½ teaspoon dried oregano leaves1/8 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon black pepper¼ cup chopped red bell pepper¼ cup chopped broccoli florets4 ounces frozen sausage links, thawed¼ cup canned sliced mushrooms, drained½ cup shredded fat-free cheddar cheese or reduced-fat cheddar cheese (2 ounces)In medium bowl, whisk together egg substitute, milk, oregano, garlic powder, salt and pepper.In small nonstick skillet coated with cooking spray, cook bell pepper, broccoli and veggie breakfast sausage links over medium heat until vegetables are tender. Remove from skillet. Set aside.In same skillet, cook egg mixture over medium-low heat until set. Top with vegetable mixture and mushrooms. Sprinkle with cheese. Tightly cover. Let stand for 3 to 5 minutes or until cheese melts.Makes 2 servings.

Prep time: 15 minutesTime to table: 15 minutes6 frozen pancakes3 maple-flavored veggie sausage patties1 tablespoon apple, cherry or strawberry preservesPrepare pancakes according to package directions.Cook maple-flavored veggie sausage patties according to package directions. Cut each patty in half.Spread preserves on warm pancakes. Top each with veggie sausage patty half. Fold pancakes around veggie sausage patties. Serve immediately.Makes 6 sandwiches; 3 servings.