Preheat the oven to 425°F (220°C).
Spread the frozen tater tots in a single layer on a baking sheet. Bake 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, breaking it up with a spatula, and cook until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently, until the eggs are softly scrambled and just set, about 4-5 minutes. Remove from heat.
Divide the crispy tater tots evenly among four bowls.
Top each bowl of tater tots with cooked sausage, scrambled eggs, and shredded cheddar cheese.
Sprinkle sliced green onions over each bowl for garnish.
Serve immediately while warm.