Preheat oven to 425°F (218°C) and arrange tater tots in a single layer on a rimmed baking sheet; bake for 22-25 minutes until deep golden brown and crispy.

While tots are baking, place the pork sausage in a large stainless steel or non-stick skillet over medium-high heat.

Cook the sausage while breaking it into small, uniform crumbles using a stiff spatula until browned and no pink remains, approximately 8-10 minutes.

Remove the sausage from the skillet and drain on a paper-towel-lined plate to remove excess lipids.

In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is homogenous and slightly frothy.

Melt the butter in a clean skillet over medium-low heat; add the egg mixture and cook, stirring slowly with a silicone spatula, until soft, moist curds form.

Divide the crispy tater tots equally among four bowls.

Layer the scrambled eggs over the tater tots, followed by the cooked sausage crumbles.

Top each bowl with 1/4 cup of shredded cheddar cheese; if desired, place under a broiler for 60 seconds to achieve a complete melt.

Garnish with sliced green onions and serve immediately.