Preheat the oven to 425°F (220°C).
Spread the frozen tater tots evenly on a large baking sheet in a single layer.
Bake the tater tots for 20 minutes, turning halfway through, until golden brown and crispy.
While the tater tots bake, heat a large skillet over medium heat.
Add the breakfast sausage to the skillet, breaking it up with a spatula, and cook for 6-8 minutes until browned and cooked through. Remove from skillet and set aside.
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper.
In the same skillet, melt the butter over medium-low heat.
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are softly scrambled and cooked through, about 3-4 minutes.
To assemble the bowls, divide the crispy tater tots evenly among four bowls.
Top each bowl with scrambled eggs, cooked sausage, and shredded cheddar cheese.
Garnish each bowl with chopped green onions and serve immediately.