Every week, we welcome our favorite football teams and players into our homes for a few hours to watch them play. Year after year, we buy their jerseys, mourn their losses, and, of course, celebrate their wins, all the way until they retire.
If you’re lucky, your favorite NFL player will stay in the public eye, maybe with a podcast or hosting gig. Those Terry Bradshaw fans who loved the “Blonde Bomber” through the Pittsburgh Steelers’ heyday, when he, armed with Hall of Fame running back Franco Harris and the Steel Curtain, led the team to four Super Bowl victories, have certainly been lucky.
Bradshaw began his broadcasting career as an analyst in 1994 and has been on our TV screens on CBS, “The NFL Today,” and now “Fox NFL Sunday” ever since. But fans of the quarterback have seen Bradshaw embark on multiple other business ventures, from a family reality show, “The Bradshaw Bunch,” to a bourbon and a line of burgers produced from his ranch. Now, the Hall of Famer is back in our kitchens with a new cookbook, “The Bradshaw Family Cookbook,” filled with family recipes.
Bradshaw’s cookbook has everything from tailgating favorites to a cocktail named after the legendary “Immaculate Reception” play when Harris caught Bradshaw’s deflected pass for a game-winning touchdown. But, there’s one recipe that Bradshaw makes more than any other—aside from the charming final recipe in the cookbook, “Pappy’s Midnight Spoon,” which consists of Bradshaw’s spoonful of peanut butter or ice cream eaten straight from the container in the middle of the night—and that’s the breakfast that he eats almost every morning.
Terry Bradshaw’s Favorite Breakfast
“When football season’s over, you’ll find me in the kitchen most mornings, enjoying this omelet before heading out to tend to the cattle and horses,” Bradshaw writes in his cookbook.
The simple omelet is made with five ingredients and comes together in less than 10 minutes. Plus, it’s loaded with extra protein and nutrients to keep Bradshaw going while he works on the ranch until lunchtime.
Bradshaw’s go-to breakfast consists of an omelet, made with creamy half-and-half, stuffed with asparagus, ham, and gooey Cheddar cheese. He whips up the omelet on his off-days—but eggs are always on Bradshaw’s morning menu. When he’s on-the-go filming “Fox NFL Sunday,” he grabs a pre-made breakfast taco with sausage, eggs, tomatoes, onion, and cheese.
But, since our football Sundays are much less hectic than Bradshaw’s, here’s how he makes his favorite omelet.
How To Make Terry Bradshaw’s Go-To Breakfast
Charity Burggraaf
Ingredients
- 1/4 cup chopped fresh asparagus (about 4 spears)
- 3 large eggs
- 1/4 cup half-and-half
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 cup chopped deli ham
- 1/2 cup shredded Cheddar cheese, divided
Instructions
- Heat a small pot of water over high heat. When boiling, add the asparagus and blanch for 30 seconds to 1 minute, depending on how tender you like your asparagus. Drain and set aside.
- Heat a 10-inch nonstick skillet over medium heat. Add the eggs and half-and-half to a small mixing bowl. Season with salt and pepper. Mix, then pour into the hot skillet, creating a thin, smooth layer.
- Sprinkle the asparagus, ham, and 1∕4 cup of the cheddar on top. Continue to cook until the eggs are set, 5 to 6 minutes. Using a spatula, fold the omelet in thirds like a letter.
- Remove from the heat and slide the omelet onto a plate. Top with the remaining 1∕4 cup Cheddar and serve.
This recipe was developed by Terry Bradshaw for “The Bradshaw Family Cookbook” and shared courtesy of Flatiron Books.
