Prepare frozen tater tots according to the package instructions.

Heat a large frying pan over medium-high heat and add a small drizzle of oil to prevent sticking.

Add the ground breakfast sausage and cook, breaking it up into crumbles, until browned and fully cooked, about 6 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Reduce the heat to medium-low. Sprinkle half of the flour evenly over the sausage, stirring to combine. Add the remaining flour and stir until the mixture looks dry and crumbly. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste.

Gradually whisk in the cream, one cup at a time, stirring well after each addition to create a smooth gravy.

Season the gravy with salt, freshly ground black pepper, and a pinch of ground nutmeg.

Bring the mixture to a medium-low simmer, stirring frequently, until the gravy has thickened, about 8-10 minutes. Keep a close eye on the gravy, as it can thicken quickly.

Once the gravy reaches a thick yet pourable consistency, remove it from the heat. Adjust the seasoning to taste, adding more salt or pepper if needed.

Prepare the eggs to your liking: fry them sunny-side up, over-easy, or scramble them.

Divide the cooked tater tots into four bowls.

Spoon ¼ of the sausage gravy over the tater tots in each bowl.

Top each with a cooked egg.

Sprinkle with grated cheddar cheese, freshly chopped chives, and a little extra black pepper for garnish.