YES! TOMORROW IS SATURDAY, TIME TO CHILL OUT. I got this planned for you; Bacon-Bread Omelets with Strawberries and Potato Rolls

​The weekend is here, marking your time to relax and enjoy breakfast with a nice cup of cappuccino, the newspaper and best of all, no worries of being late for work. YES!
 
So, check this out; my simple bacon omelet.  It’s easy, quick and you can swap my ingredients with any other ingredients that you have in your fridge or pantry; i.e. ham, sausages, left over chopped rotisserie chicken, cheeses, chorizos, mo’bacon, smile, translation--unlimited options! The possibilities are endless. Enjoy.
 
Approximate Prep and Cooking Time: 20 Minutes
Approximate Cost: $6.90 or $3.45 per serving
Servings: 2
 
Ingredients
10 slices of bacon, cut into 1-inch pieces ($2.75)
5 eggs (.80)
1/2 cup milk (.90)
1 tsp. garlic powder (.15)
½ cup of chopped bread, (today I only use the inside part of a baguette) (.30)
Salt and pepper to taste
1 tsp. olive oil (.15)
6 strawberries ($1.00)
2 potato rolls (.85)
 
Directions
In 12-inch skillet, cook bacon until crisp. Using slotted spoon, remove from pan and set aside.
Drain drippings, replace with 1 tsp. of olive oil.
Beat milk and eggs with garlic powder, salt and pepper until it all blend. Add the bread and almost immediately, add the mixture to the skillet in med. high.
Once it begins to thicken, turn the stove to-low, add the crispy bacon and cook until a toothpick inserted in the center of the omelet comes out clean.
Let it stand for about 2 minutes before serving. Garnish with strawberries and serve.