Preheat oven to 425 degrees. In a large skillet over medium heat, add 2 tablespoons butter. Saute the sliced mushrooms until caramelized. Meanwhile, dice the onion and bell peppers. When mushrooms are browned on both sides, transfer to the baking dish or divide evenly among the ramekins.
Next, saute the onions and peppers until slightly softened. Season with salt and black pepper. Transfer to the baking dish or divide evenly among the ramekins.
Add the eggs and cream to a mixing bowl and season with salt and black pepper. Whisk well. Add a tablespoon of butter to the skillet set over medium-low heat. Gently scramble the eggs until slightly underdone. Layer the eggs on top of the veggies in the baking dish or the ramekins.
Top the eggs with the shredded cheese. Next, layer the tater tots on top of the cheese, laying them end to end to cover the casserole or ramekins.
Bake the casserole for 20-25 minutes until tater tots are crispy. For the ramekins, place the individual dishes on a sheet pan to bake. Serve and refrigerate any leftovers.
Notes
This recipe yields four larger or six smaller portions. This recipe fills a 9x9 baking dish or four 5-inch ramekins.