Preheat oven to 350 degrees F (180 degrees C).
Halve the stale Whole Wheat Bread (1) cubes ready and set aside in a large bowl.
Heat a large skillet over medium-high heat. Add the Sausage (1 pound) and cook for 8-10 minutes, breaking apart with your spoon while cooking, until no longer pink.
A few minutes before the sausage is done cooking, add the White Onion (1) and Celery (5 stalk) and cook 3-4 minutes until soft. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) for flavor. Taste and adjust as needed. Transfer to the bowl with the bread and toss.
Transfer the bread mix to a baking dish, a lasagna dish works perfectly. Pour over the Pure Maple Syrup (1/2 cup), then gently toss.
Gently pat down on the bread so it is all laid even in the pan, then evenly pour over the Low-Sodium Chicken Stock (3 cup). The bread should be soft and moist.
Bake for 20 minutes.
Remove from the oven and crack over the Egg (4). Sprinkle Salt (to taste)and Ground Black Pepper (to taste) to flavor the eggs. Bake for another 10-15 minutes until the egg whites are firm and the bread is toasted.
Before serving, drizzle over one more with maple syrup and garnish with Sage Leaves (to taste).