Megan's Scrambled Breakfast Sandwich

Megan is on the Marketing Team at StickerGiant


Megan is appreciative of her family, friends, and work family, as well as technology! In a world where it’s not as easy to meet up with loved ones, it’s amazing to have the ability to see a face in a video call or connect with her mom every weekend on the phone.





Egg-Icon-for-StickerGiant-Cookbook Ingredients

Roasted Asparagus

1 pound of fresh asparagus

3 cloves of garlic, minced

½ cup parmesan cheese, grated or shredded

Salt and pepper to taste

2 tablespoons olive oil



2 diced roma tomatoes

Cream cheese for spreading

English muffins

½ cup cheddar cheese, shredded

8 eggs

½ tablespoon of milk (optional)

Butter for skillet


Tomato-Icon-for-StickerGiant-Cookbook  Directions


Preheat oven to 425º F

Break ends of asparagus and set on baking sheet

Drizzle asparagus with olive oil and sprinkle minced garlic, salt and pepper evenly across top. Mix it all together with your hands to cover asparagus in oil and seasonings, which will also prepare your baking sheet.

Sprinkle parmesan cheese evenly across the top of asparagus. If ½ cup is not enough, add more.

Bake for 15-25 minutes, until the cheese is beginning to brown and asparagus looks cooked but not crispy. Time will depend on how thick your asparagus is.



While asparagus is baking, scramble your eggs to taste, mixing with milk if you prefer this for your eggs.

Cheesy Tip: When your eggs are just about to lose their liquid texture, add shredded cheddar cheese and continue cooking until eggs are cooked and melted with cheese. 

Toast your english muffins and top with cream cheese and diced tomatoes, as much as you like of each. Set the muffin open faced on plate, and layer on the eggs and asparagus.

Enjoy - probably with a fork, this is a scrambled sandwich after all!



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