Preheat the oven to 425°F (220°C). Spread the frozen tater tots evenly on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
While the tater tots bake, heat a medium skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
In the same skillet, melt the butter over medium-low heat. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are softly scrambled and just set, about 3-4 minutes.
Divide the cooked tater tots evenly between two bowls. Top each bowl with half of the scrambled eggs, cooked sausage, shredded cheddar cheese, and chopped green onions.
Serve immediately while warm.