For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
Toast the bread and spread the cream cheese on each slice, then top with sliced avocado. Drizzle with oil, salt, pepper, and red pepper flakes if desired.
Preheat a non-stick pan over low-medium heat with oil. Crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the whites of the eggs are firm and no longer runny (about 3-4 minutes). If preferred over easy, flip the eggs using a spatula and cook for 30 seconds longer. Season with salt and pepper.
Serve the eggs with avocado toast, chicken sausage, and blueberries.