Southern Tater Tot Breakfast Bowls
A hearty Southern-style breakfast bowl made with ultra-crispy tater tots, fluffy scrambled eggs, melty cheddar cheese, and rich peppery sausage gravy spooned generously over the top.
Equipment
- Baking sheet for tots
- Large skillet for gravy
- Non-stick Skillet for eggs
- Whisk
Ingredients
- 1 bag extra-crispy frozen tater tots (32 oz)
- 6 large eggs
- 2 tbsp milk
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 lb ground breakfast sausage
- 0.25 cup all-purpose flour
- 2.5 cups whole milk
- 1 tsp black pepper
- 1 pinch salt and nutmeg to taste
Instructions
- Preheat the oven to 425°F (220°C). Spread the tater tots on a baking sheet and bake for 25–30 minutes until deeply golden and very crispy.
- In a large skillet, brown the breakfast sausage over medium-high heat, breaking it into crumbles as it cooks. Do not drain the fat.
- Sprinkle the flour over the cooked sausage and stir for 1 minute. Gradually whisk in the milk and simmer for 5–7 minutes until thickened into gravy. Season with black pepper, salt, and a pinch of nutmeg.
- Whisk the eggs with 2 tablespoons milk. In a separate non-stick skillet, scramble with butter over medium heat until soft and fluffy.
- Divide the crispy tater tots into 4 serving bowls. Top each with scrambled eggs and shredded cheddar cheese.
- Generously ladle the hot sausage gravy over each bowl. Garnish with green onions if desired and serve immediately.
Notes
For maximum crunch, air fry the tater tots instead of baking. If the gravy thickens too much, whisk in an extra splash of milk before serving. The sausage gravy can be made up to 24 hours ahead and reheated gently on the stovetop.