Cindy's Breakfast Casserole

Ingredients

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• 4 slices bacon, cut into 1-inch pieces
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• 1 onion, chopped
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• 3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
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• ¼ cup water
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• 2 green onions, sliced
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• 2 cloves garlic, minced
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• ½ teaspoon smoked paprika
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• kosher salt and freshly ground pepper to taste
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• 4 large eggs
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• 1 cup shredded Cheddar cheese
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.
3. 3
   Crumble bacon and set aside.
4. 4
   Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5
   Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.
6. 6
   Crack an egg into each well; season with salt and pepper.
7. 7
   Sprinkle Cheddar cheese and bacon over the entire skillet.
8. 8
   Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!