How To: Make Your Own Perfect Crispy Home Fries

There is nothing better than crispy, flavorful home fries with a savory breakfast.  Home fries are one of our favorite breakfast staples at The Original Pancake House in Denver - dip them in a runny egg, enjoy them with hot sauce, or just eat them straight-up!  Though we can’t share our own secret recipe, we can give you a few good tips for making delicious home fries in your own kitchen!  

To start, make sure you select the right potato.  We like russet potatoes as they are more starchy, like to soak up butter and flavors, and will give you a nice creamy center.  Red, new, or fingerling potatoes won’t give you the same smooth and buttery center as a russet.

Next, parboil the potatoes to get the right texture.  After you cube your potatoes, add them to a pot with cold water just deep enough to cover the potatoes.  Bring the water to a boil and cook for just a couple of minutes once boiling.  This cooking method will yield the soft creamy inside; be careful not to overdo it as boiling too long will result in mushy and crumbly potatoes.

If you like onions in your home fries, dice and cook them separately while the potatoes are boiling.  Cooking onions on their own will ensure they have proper time and space to saute properly.  Cook onions until they are translucent and fragrant, then set aside.

Now it is finally time to cook those potatoes!  Add both oil and butter to the skillet or cast iron pan and arrange potatoes in a single layer.  It is important not to overcrowd the pan as you want to make sure each potato is seared.  As you are searing the potatoes, add in your seasonings.  We like paprika, salt, pepper, and garlic. Once you get a nice golden brown, crispy edge on your spuds, flip them and sear the other side(s).  When you have a nice crispy crust on all sides, add your onions back to the pan for a final saute and serve immediately!

And of course, next time you are out for breakfast in Denver, let us share our own homemade home fries with you!  Bon Appetit!

No Bake Breakfast Balls

Back to School Breakfasts

Here we go again!  The kids are heading back to school and suddenly the leisurely summer mornings are replaced with rush, rush, go, go, get to school on time!  But wait, we all need to eat something healthy and nutritious to give us energy for the day and to help our brains get ready to learn!  We’ve compiled a few of our favorite back to school breakfasts.  These are healthy, nutritious, filling, and easy to prepare in just a few minutes!


Easy Cinnamon French Toast Sticks

  • 8 slices thick-cut Texas toast
  • 4 large eggs
  • 1 cup heavy cream
  • 2 1/2 teaspoons cinnamon
  • 1 Tablespoon sugar
  • 1 Tablespoon vanilla extract
  • Unsalted butter, for cooking
  • Maple syrup, for serving


Cut each slice of Texas toast into four sticks. Set aside. In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the custard.

Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.

Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges. Serve immediately with maple syrup for dipping.


No Bake Breakfast Balls

No Bake Breakfast Balls, image courtesy of Divas Can Cook
  • 1/4 cup of almonds
  • 1/4 cup of cashew pieces
  • 1/4 cup of dried fruit (we used dried cherries, but I bet any dried fruit would work)
  • 1/4 cup of almond butter (+ 1 teaspoon of coconut oil – omit the coconut oil if you decide to substitute with peanut butter).
  • 2 Tablespoons of dark chocolate pieces
  • 1 cup of toasted granola


Throw all the ingredients except for the almond butter and the granola into the food processor and chop finely. Mix in the granola and the almond butter and coconut oil (or butter).  Make sure that everything is well coated, then put the bowl into the fridge for about 3 hours.  You want the nut meal to soak up some of the healthy fats from the almond butter.   Once chilled, form batter into balls and either eat immediately or store in the fridge or freezer for a morning on the run!


Potato Omelet Breakfast Bites

  • Frozen Tator Tots
  • Ham, Sausage or Bacon
  • Red or Green peppers (or substitute other veggies)
  • 8 eggs
  • ¼ cup milk
  • Shredded cheese for topping


Preheat your oven to 400 degrees and make sure you grease your muffin tins really well, making sure to get both the sides and bottom Throw your tater tots in the microwave for a couple minutes to thaw. Then, place 3 in each standard size muffin tin. Take a small cup and squish them flat into the bottom of each tin. Bake your tater tots for 10 minutes.

While you are waiting for them to cook, you can gather and chop up your breakfast meat of choice and veggies of choice. If you don’t like peppers, you can substitute with spinach, mushrooms, onion, tomatoes, basil, zucchini, squash, etc. Just be sure to pre-cook or purchase pre-cooked meats. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup. Whip together 8 eggs and 1/4 cup milk with a fork. Pour egg mixture in and sprinkle cheese mixture on top of each cup. Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. Enjoy!


Good luck this school year, Denver!  And don’t forget to visit us at The Original Pancake House when you want to go out for breakfast in Denver on the weekends!


Peachy Keen!

August is National Peach Month and we’re loving all the delicious peaches coming into Denver from Colorado’s western slope.  If you went peach picking in Palisade, or your local farmer's market, you may be wondering how you can incorporate peaches into every meal, including breakfast! Here are a few of our favorite ideas for a peachy breakfast in Denver.


Peach, Banana & Pecan Pancakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2 large eggs
  • 1 and 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 1 medium banana - mashed
  • 1 medium peach - peeled and chopped into 1/4 inch pieces
  • 1/3 cup chopped pecans

Combine dry ingredients and wet ingredients in separate bowls.  Combine both wet and dry to form batter and cook on a frying pan or griddle using the same methods as traditional pancakes.


Tropical Peach Smoothie

  • 1 large ripe peach - sliced
  • 1 cup coconut yogurt
  • 1/2 cup pineapple juice
  • Ice to taste

Combine all ingredients in a blender and enjoy!  You can add more fruit such as banana or use different yogurt such as vanilla or peach to create variations to this recipe.  


Peach Pecan Muffins

  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter - melted
  • 1/4 cup milk
  • 1 large egg
  • 2 medium peaches - peeled and diced

For The Topping:

  • 1/2 cup pecans - chopped
  • 1/3 cup brown sugar - packed
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons butter - melted


Preheat oven to 400 degrees F. Grease and flour 12 muffin cups or line with paper muffin cups. Combine topping ingredients until mixture is crumbly; set aside.

Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together butter, milk, and egg in a separate bowl. Stir milk/egg mixture into the flour mixture and blend just until moistened. Fold in diced peaches. Spoon into muffin cups; sprinkle evenly with topping mixture.

Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Remove from pan.


Happy peach season Denver!

Cloud Eggs, fresh ingredients breakfast

On Cloud 9 With Cloud Eggs!

We are loving the latest Instagram trend - Cloud Eggs!  Have you seen your (millennial) friends post pictures of beautiful cloud eggs for breakfast?  They are, in our opinion, some of the most photogenic eggs out there!  And they are very simple to make.

Cloud Eggs image courtesy of


Here is the basic run down:

  1. Heat oven to 450° and line a large baking sheet with parchment paper.
  2. Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl.
  3. Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. Gently fold in Parmesan, ham, and chives. Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes.
  4. Carefully add an egg yolk to the center of each egg white cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more

Easy!  And as a result you’ll get beautiful, photo-worthy eggs to enjoy for breakfast or as a savory addition to salads or grains.  Of course, if all these separate steps sound a bit much for your breakfast repertoire, or you prefer classic versions of your favorite breakfast in Denver, we’d be happy to make you your favorite eggs to order next time you visit us at The Original Pancake House in Denver.  Happy eating!

Bagel Fruit Pizzas

Refresh Your Breakfast!

Though we like to eat a big breakfast of eggs or pancakes (or crepes or waffles!) most days of the week, sometimes we all need something light and refreshing for breakfast on a warm summer morning.  Here are a few ideas for a light and easy summer breakfast:

Bagel & Fruit “Pizzas”*

This is a fun and easy breakfast for any warm day.  Simply top your favorite bagel with cream cheese and a selection of fresh fruit.  We love whole wheat bagels topped with lemon cream cheese and strawberries, kiwi, and blueberries.  The lemon adds a refreshing zing to this morning meal.

Blueberry Cobbler Oatmeal**

This breakfast is almost like a summer dessert, especially when made with fresh blueberries.  You should prepare the night before, making for a very easy breakfast when you are in a rush in the morning!


1/2 plus cup plus 2 tablespoons quick-cooking oats

1/2 cup milk, I used almond but any milk will do

3 tablespoons light brown sugar

1 teaspoon ground cinnamon

1/2 cup fresh blueberries

pecans, optional

honey, optional


  1. In a medium bowl, stir together oats, milk, brown sugar, and cinnamon. Fold in blueberries.
  2. Divide evenly between 2 small bowls and cover to refrigerate. Leave in the fridge for at least 5 hours or overnight. Enjoy with a drizzle of honey and your favorite nuts, if desired.


Chocolate Peanut Butter & Banana Breakfast Shake***

This recipe will make you (and the kids!) think you are drinking a milkshake for breakfast!  Its cool, delicious, and filling!


2 large overripe bananas , peeled, sliced and frozen

1 cup almond milk (or more to thin as desired)

3/4 cup ice

1/4 cup creamy peanut butter

2 Tbsp unsweetened cocoa powder

1/2 tsp vanilla extract


Combine all ingredients in a blender or food processor and blend until smooth.  Serve immediately.

And don’t forget, when you come visit us for breakfast in Denver at The Original Pancake House, we have several menu items on “The Lighter Side” that will keep you cool like our Fiesta Bowl, homemade Granola, and our Old Fashioned Oatmeal!  Have a great summer Denver, stay cool!

*Recipe courtesy of

**Recipe courtesy of

***Recipe courtesy of

Peanut Butter Banana Berry Toast

My Breakfast 'Tis of Thee...Patriotic Breakfasts

With the 4th of July just around the corner, we see American flags and the red-white-and-blue just about everywhere we go!  For breakfast in Denver this 4th of July, try your hand at a patriotic start to the day.  Here are a few ideas to make your breakfast festive!


Patriotic Toast

This is a simple one to whip up and we guarantee the kids will love it!  Simply toast your favorite bread and spread with a layer of cream cheese.  Then, use strawberries or raspberries and arrange in straight lines across the toast.  Alternate the “red” lines with banana slices for the “white” lines.  Finally, add blueberries to the upper left corner to complete your “flag” toast!


Stars and Stripes Berry Trifle

Another quick and easy patriotic breakfast, this recipe uses yogurt, angel food cake, and fresh berries.  To assemble, alternate layers of yogurt, red berries and blueberries, and angel food cake in a clear glass trifle jar, individual clear cups, or clear mason jars. Top with a bit of whipped cream to make this an extra special treat!


Red, White and Blueberry French Toast

Prepare your favorite French Toast recipe and top with a patriotic medley of fresh berries.  We like to use fresh raspberries, strawberries, and blueberries and top it all off with a dollop of fresh whipped cream.  Yum!


Of course if you are in patriotic mood and don’t have time to cook, come visit us at The Original Pancake House in Denver and we’ll make you one of our famous breakfasts topped with fresh berries!  We have fresh berry crepes, pancakes, and waffles!  They are all berry patriotic!


Have a safe and happy 4th of July Denver!

Celebrate Berry Season

Fresh Berries on the Brain!

They’re back!  With the month of May comes signs of summer and perhaps our favorite part of the season - fresh berries!  Blueberries, blackberries, raspberries and of course strawberries all top some of our favorite breakfast dishes including our popular Seasonal Berry Crepes, Strawberry Belgian Waffles, Blueberry Belgian Waffles, Seasonal Berry French Toast, and our Blueberry Pancakes. Next time you are heading out for breakfast in Denver, be sure to try one of these berry delicious breakfast dishes!


Did you know that berries are good for your brain?  Here are some amazing facts which show that eating berries (on your pancakes and waffles!) can make you smarter!  Here are some berry brainy facts:

  • Berries are loaded with antioxidant-rich plant compounds called flavonoids that provide potent health protection.
  • Berries Reduce inflammation in the brain thereby slowing brain damage and brain aging.
  • Berries enhance brain cell survival meaning your brain cells will live longer!
  • Berries increase neuroplasticity – your brain’s ability to lay down totally new pathways that are important for learning and memory.
  • Research from the USDA Human Nutrition Research Center on Aging in Boston reports that berries also take care of your brain by activating a natural housekeeping mechanism. When activated, toxic proteins linked to age-related memory loss and mental decline, including Alzheimer’s disease, are cleaned up and recycled. Eating berries is like hiring a housekeeper for your brain.

So, what do you get when you eat more berries with your breakfast?  Eating more berries helps your brain age better, think better, learn better and remember more.  Seems like a no-brainer!  Join us for a berry delicious breakfast soon for brain health!


Cold Mornings Require Hot Eats!

Though this February in Denver has been quite lovely, we are fairly certain that Old Man Winter has a few chilly days left for us before spring officially arrives.  For breakfast on a frosty morning, we all crave something a bit warmer than cold cereal.  Here are a few ideas to warm up your breakfast table!


Cranberry Apple Baked Oatmeal - Oatmeal is so comforting and just the ticket to warm you on a cold day.  We love this recipe with cranberry and apple to spice up an old favorite.


Baked Pumpkin Cream Cheese French Toast - YUM!  This new take on French Toast has a delectable cream cheese filling and is very easy to prep ahead of time.  We like to fill individual ramekins, but you can also use a big casserole dish if you are feeding a crowd.


Mini Quiche -A great make-ahead recipe with lots of adaptation potential. Throw in whatever you want, and just heat up a handful before you run out the door. These freeze well too, perfect for busy families and busy mornings!


Breakfast Out in Denver at OPH! When the barometer dips, bundle up the whole family and bring them in for a cozy morning at The Original Pancake House in Denver.  With a choice of pancakes, crepes, waffles, egg dishes and more, our piping hot plates of delicious breakfast fare will warm you up in no time!


Warm wishes from your friends at The Original Pancake House in Denver!


Celebrate National Grapefruit Month!

Did you know that February is National Grapefruit Month?  Slightly sweet, slightly tart, and pretty in pink, grapefruits have graced the breakfast table as far back as anyone can remember! We think this oh-so-healthy breakfast staple deserves some celebration.  Here are a few fun facts about grapefruits!

  • Grapefruits are naturally loaded with the antioxidant Vitamin C,  plus Vitamin A, and plenty of potassium. They contain no cholesterol or sodium and only 52 calories per serving! With all these healthy vitamins, grapefruit juice helps boost the immune system during the winter months when colds and flu are at their peak.
  • Lycopene, a powerful antioxidant in pink and red grapefruit juice may help prevent certain types of cancer, heart disease and stroke.
  • The most popular varieties cultivated today are red, white, and pink hues, referring to the internal pulp color of the fruit. The family of flavors range from highly acidic and somewhat bitter to sweet and tart.
  • When buying grapefruit, the best ones will be heavy for their weight- this indicates they have much more water and are ripe.

With all its tart, juicy goodness and amazing health properties, we like to make sure we include grapefruit with all our morning meals.  Next time you head out for breakfast in Denver at The Original Pancake House, be sure to ask your server for fresh grapefruit sections to accompany your meal!  


We Are Oven Lovin’ for National Baking Month!

January is National Baking Month and we can think of no better way to warm your kitchen (and heart!) than by baking something special to share with loved ones!  For chilly mornings at home, we love to set the oven to 350 degrees and create delicious baked breakfast treats.  Here are a few of our favorites:

Bacon, Tomato and Cheddar Breakfast Bake with Eggs


  • 1 pound bakery white bread, cut into 1-inch cubes (16  cups)
  • 1/4 cup extra-virgin olive oil
  • 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
  • 1 large onion, halved and thinly sliced
  • One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
  • 1/2 teaspoon crushed red pepper
  • 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
  • 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
  • 2 tablespoons snipped chives
  • 1 3/4 cups low-sodium chicken broth
  • Salt
  • 8 large eggs
  • Hot sauce, for serving



  1. Preheat the oven to 350 degrees. Lightly oil a 9x13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
  2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
  3. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
  4. Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
  5. Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.


Raspberry Swirl Sweet Rolls



  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 4 1/4 cups all-purpose flour, plus more for dusting
  • One 10-ounce package frozen raspberries, not thawed
  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 3/4 cup confectioners' sugar
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons heavy cream



  1. In a small saucepan, warm the milk over moderately low heat until it reaches 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
  2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
  3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
  4. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  5. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
  6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
  7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

And for those days when you want to go out to breakfast in Denver, allow your friends at The Original Pancake House to bake you one of our favorite breakfast treats.   Our oven-baked omelets are always a crowd-pleaser. With your choice of filling and a side of our buttermilk pancakes, we promise you’ll head home happy!

Apple Pancake

Happy New Year: Our Top 5 Favorite Breakfasts of 2016

Over the past year we’ve shared many scrumptious breakfast recipes and ideas on our blog.  Some are our own and some are recipes that we like to make for our families at home.  Since 2016 has truly been a year of amazing breakfasts, we’d like to share with you our top 5 breakfasts from the past year.

  1. Maybe because it ‘tis the season, but our Ho Ho Ho Pancakes top our list of favorite breakfasts! With Red and Green M&M’S inside our made from scratch buttermilk pancakes are topped with our fresh whipped cream and sprinkled with red and green Elf dust. You just can’t get more festive than that!
  2. From our Back to School Breakfasts post we love the Banana and Nutella “Sushi” recipe. It is so quick, so delicious, and so portable; it remains our go-to for mornings on the run!
  3. As they say…”When in Denver…” order a Denver Omelette! Our fluffy oven-baked omelette filled with diced ham, green and red peppers, onion and aged Tillamook cheddar cheese.  It’s a perfect hearty breakfast for those days when you need to fill your belly!
  4. For a breakfast at home that is sure to impress, our favorite recipe this year is for an Asparagus and Prosciutto Strata. Comforting, homey, delicious, and fancy enough to serve to your mother-in-law, we pull out this recipe every time we have friends over for brunch!
  5. Whenever we take our friends out to breakfast in Denver at The Original Pancake House, we always order an Apple Pancake for everyone at the table to share. This mountain of granny smith apples and pure Sinkiang cinnamon glaze is just too sweet a treat to pass up!


We wish you a very Happy New Year Denver!  Thank you for visiting us in 2016 and we look forward to seeing you at our breakfast table in 2017 because Tradition is Delicious!  Bon Appetite!

Broncos Texans Football

Broncos Breakfast!

How do the Denver Broncos stay in top shape for a winning season?  They start each day with a Broncos Texans Footballhealthy well-balanced breakfast!  The Denver Broncos team nutritionist helps each player, from defensive stars such as Von Miller to quarterback Trevor Siemian, choose healthy and well-balanced options for their morning meal.  Bryan Snyder, the Broncos Director of Team Nutrition, recommends that his players build their breakfast plates around lean proteins such as scrambled eggs or an omelet, and turkey bacon or ham.  Included in the meal should be high quality carbohydrates such as whole wheat toast with peanut butter for added protein, fresh fruit or fruit juice, or yogurt.   The mix of lean proteins, high quality carbohydrates, and fresh fruit will jump start any Bronco’s metabolism and create an optimum energy mix for their coming work out or game day.

At the Original Pancake House in Denver, we start each Broncos game day with one of our Broncos breakfast specials!

The Mile High Salute:

A Denver scramble with peppers and ham over our home fried potatoes smothered in Tillamook Cheddar Cheese and Pork Green Chile sauce.  Served with three Bronco Orange pancakes topped with our fresh whipped cream and blue sprinkles.

Go Broncos Plate:

Three of our made from scratch Bronco Orange pancakes topped with our fresh whipped cream and blue sprinkles.  Served with two strips of Pigskin (bacon).

On the morning of the next Broncos game, join us for breakfast in Denver and try the Mile High Salute or the Go Broncos Plate.  Go Broncos!