- 1 (8 ounce) package al fresco® All Natural Wild Blueberry Breakfast Chicken Sausage, 1/2-inch pieces
- 8 slices day-old, whole-grain bread
- 6 ounces fat-free cream cheese
- 2 cups fresh blueberries
- 1 cup egg substitute
- 1 teaspoon cinnamon
- 2 cups skim milk
- 1/2 cup Vermont maple syrup
- Preheat oven to 350 degrees F.
- Spread cream cheese on bread and cube bread.
- Place the cubes in a 13 x 9 baking pan, sprayed with cooking oil.
- Sprinkle with cinnamon, top with 1- 1/2 cups of blueberries
- Slice blueberry sausage into 1/2 pieces and place on top of mixture in baking pan.
- Beat egg substitute, maple syrup and milk together. Carefully pour over mixture in baking pan.
- Bake in oven for 50-60 minutes.
- Top with remaining blueberries before serving.