Loaded Breakfast Skillet

Place bacon in a large skillet and cook over medium-high heat turning occasionally until crispy 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.

Reduce heat to medium. Cook and stir onions until starting to soften about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook checking occasionally until potatoes are tender about 20 minutes. Add green onions garlic and paprika. Season with salt and pepper.

Make 4 wells in the potato mixture using a wooden spoon revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny about 5 minutes.