Preheat the oven to 375℉.
Start by making the spinach pesto. Blend together spinach, parsley, basil leaves, parmesan, and olive oil until combined.
In a bowl, mix one tablespoon of spinach pesto with ½ cup of scrambled egg. Bake the egg mixture in a small dish for six minutes. Once done, fluff and set aside.
Cook tater tots according to package instructions, then place them on a paper-towel-lined plate to absorb excess grease.
Microwave queso in a bowl for 20 seconds.
Arrange tater tots in a tin or small oven-safe dish. Top with the warm green eggs and half of the ham. Bake at 375℉ for about 3 minutes.
Remove from the oven and drizzle queso over the tots. Garnish with remaining ham.
Eat your heart to three sizes.