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+ servings
breakfast sandwich

Breakfast sandwich: scrambled eggs, asparagus, and goat cheese

Easy breakfast sandwich made with scrambled eggs, roasted asparagus and melted goat cheese. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 530kcal
Author Julia


  • 2 tablespoons olive oil
  • 1 pound asparagus
  • 8 eggs
  • ¼ cup Half and Half
  • 8 ounces goat cheese
  • 8 slices bread whole grain or whole wheat


Roasted Asparagus

  • Pre-heat the oven to 400 Fahrenheit. Trim ends of the asparagus. In a large bowl, toss asparagus with olive oil. Line a baking sheet with foil and place the asparagus on a baking sheet in a single layer. Season with salt and pepper. Roast the asparagus for 15 minutes: when it’s done, it should be soft but crunchy. Alternatively, if you don’t want to turn on the oven, you can roast asparagus in a large frying pan on stove top for 10 minutes.

Scrambled Eggs

  • Whisk eggs with half and half until nice and fluffy. Spray a large skillet with non-stick spray, heat on medium heat, add whisked eggs and cook, on medium heat, stirring all the time using a heat-proof spatula or a wooden spoon. Cook until eggs are cooked through but are still soft and fluffy, not hardened. Sprinkle goat cheese on top of the scrambled eggs. Cover the skillet with the lid and remove from heat.

Assemble Sandwiches

  • Toast bread slices.  Place 4 toasted bread slices on a working surface. Add ¼ of scrambled eggs (with melted goat cheese on top) on top of each bread slice. Top scrambled eggs with roasted asparagus (whole, or sliced in halves or quarters). Top with the remaining slice of bread or serve them as open sandwiches!


Calories: 530kcal | Carbohydrates: 33g | Protein: 30g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 359mg | Sodium: 632mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1970IU | Vitamin C: 6.4mg | Calcium: 249mg | Iron: 7mg