This beef breakfast scramble is deliciously cheesy and all cooked in one skillet for an easy breakfast or brunch. Make it as mild or as spicy you like. This is a great dish to serve a hungry crowd on the morning after the night before!
Cook beef and onion in a large skillet over medium heat, crumbling while you cook. As its cooking, season with paprika, salt, and pepper.
When meat is no longer pink, add the hash browns and cook until thawed and tender, stirring as you cook.
Add the water and tomatoes, undrained. Increase heat to high until the mixture boils, then reduce to a simmer. Simmer for 5-10.
Increase heat to medium/low. Pour the beaten eggs over the mixture, cooking, and lightly stirring. Allow to cook, checking and stirring occasionally until the eggs are set to your liking.
Finally, lay the slices of cheese over the eggs and cover until the cheese is melted, about 1-2 minutes.
Top with chopped cilantro (optional). Serve and enjoy!
Notes
If you prefer this to be spicier, use tomatoes with green chile. Use Pepper Jack cheese in place of cheddar.