Begin by peeling and dicing your potatoes into small chunks. In a large pot, bring water to a boil and add the diced potatoes, cooking them for about 10-12 minutes or until they are fork-tender. Once cooked, drain the potatoes and set them aside while you prepare the rest of the Cheesy Potato Egg Scramble ingredients.

In a large skillet over medium heat, add the bacon strips and cook for about 5-7 minutes, or until they reach a crispy texture. Once cooked, remove the bacon from the skillet and place it on a paper towel to absorb excess grease.

In a mixing bowl, whisk together the eggs and a splash of milk until well combined. Pour the egg mixture into the same skillet over medium-low heat. As the eggs start to set, gently stir with a spatula, cooking for about 3-4 minutes. Remove the skillet from heat just before the eggs are fully cooked.

Return the drained potatoes back to the skillet, adding them to the gently scrambled eggs. Sprinkle in your choice of cheese, stirring everything together while heating over medium heat. Cook for another 2-3 minutes until the cheese melts.

Finally, stir in the cooked bacon and chopped green onions into the skillet. Allow everything to meld together for about a minute, then serve immediately.