Directions

Heat tater tot’s per package instructions. While they are baking, prepare eggs to be scrambled. In large bowl, whisk eggs and 1/4 cup milk together, until combined. Set aside.

In a large skillet, cook and crumble sausage over medium heat. Once cooked, reserving 1 Tbsp grease, drain sausage. Return Tbsp of grease to skillet.

Add butter to skillet. Heat until butter is melted, stirring frequently. Dust sausage with flour and continue to cook, stirring until sausage is well coated and most of the liquid has been absorbed.

Pour milk onto floured sausage mixture, stirring constantly, for another 5-10 minutes or until gravy thickens to desired consistency.

In a second large skillet, melt 2 Tbsp butter over medium-low heat.

When the butter in the pan starts to bubble, pour in the eggs mixture. Sprinkle with salt and pepper to taste.

With a non-stick spatula, start to scrape the eggs from the edge of the pan to the center, forming large soft curds. Repeat until there is no liquid left. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become a little more firm. Remove from heat.

Start layering breakfast bowl with finished ingredients. First, layer tater tots, then ladle sausage gravy over potatoes. Add scrabbled eggs on top of warm gravy and complete dish with generous helping of cheddar cheese.

Serve immediately.