Preparation

• Preheat your oven to 425°F (220°C). Spread the tater tots evenly on a baking sheet and bake according to the package instructions until golden and crispy.
• In a large skillet over medium heat, cook the breakfast sausage, breaking it up into crumbles as it cooks. Once fully browned, remove the sausage from the skillet and set aside.
• Using the same skillet with the sausage drippings, sprinkle the flour over the drippings and whisk to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
• Slowly pour in the milk while whisking continuously to prevent lumps. Add black pepper and salt and cook until the gravy thickens. Stir the cooked sausage back into the gravy and remove from heat.
• In a separate skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your preferred doneness (sunny side up, over-easy, or scrambled).
• Divide the crispy tater tots among serving bowls. Top with a generous ladle of sausage gravy, followed by a sprinkle of shredded cheddar cheese. Add the cooked eggs on top and garnish with chopped green onions.