Breakfast Baked Potato

Preheat the oven to 425 degrees F (220 degrees C).

Rub potato with vegetable oil and salt. Prick several times with a fork and wrap in aluminum foil. Place on a baking sheet.

Bake in the preheated oven until squeezable yet firm about 50 minutes.

While potato is cooking heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly 5 to 7 minutes. Drain and discard grease. Set sausage aside in a bowl.

Place bacon in the large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels. Let cool slightly; crumble.

Remove potato from the oven. Slice in the center to create a pocket; add 2 tablespoons butter salt and pepper to the potato. Stuff potato with crumbled sausage and bacon.

Whisk eggs milk salt and pepper together in a bowl.

Heat remaining 2 tablespoons butter in a nonstick skillet over medium heat. Pour egg mixture into skillet and scramble to desired doneness about 5 minutes.

Place scrambled eggs on top of meat in potato. Sprinkle Cheddar cheese on top of warm eggs.