Sheet Pan Brunch Totchos Recipes

SHEET PAN MOTHER'S DAY BRUNCH

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Whisk the eggs, half-and-half, vanilla, 1/3 cup brown sugar, 1/2 teaspoon nutmeg and 1/4 teaspoon salt together in a medium bowl until combined. Line two 18-by-13-inch sheet pans with parchment paper or nonstick foil.
• Brush one prepared pan with 2 tablespoons butter. Arrange the bread slices on it so the bottom is completely covered (2 rows of 4 slices lengthwise, and the remaining 2 slices cut in half and arranged at the bottom). Pour the egg mixture over each slice and let sit in the mixture for 5 minutes. Flip the slices and let soak until the batter is almost completely absorbed by the bread, about 5 minutes more. Brush the tops with the remaining 2 tablespoons butter.
• Remove 4 strips of zest from the orange using a vegetable peeler, avoiding as much of the white pith as possible. Toss together the cherries, orange zest, remaining 2 tablespoons brown sugar and remaining 1/4 teaspoon nutmeg in a small baking dish and place on the second sheet pan along one of the short ends (it will take up about a third of the pan). Toss the almonds, syrup and remaining 1/4 teaspoon salt in a small bowl until the almonds are coated. Spread the almonds on another third of the pan next to the baking dish. Arrange the sausage patties on the remaining third of the pan.
• Bake the French toast on the bottom rack and the sausage, cherries and almonds on the top rack until the French toast is puffed and beginning to brown and the almonds are golden brown, 20 to 25 minutes. Remove the sheet pan with the sausage, cherries and almonds from the oven. Transfer the pan with the French toast to the top rack, increase the heat to high broil, and broil, rotating the pan halfway through, until the top of the toast is golden brown, 2 to 4 minutes. Check the toast every 30 seconds so that it doesn't get too dark! Serve the toast topped with the crumbled almond brittle, roasted cherries, a sprinkle of confectioners' sugar and a drizzle of syrup, and sausage on the side.

TOTCHOS LIBRE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread potato nuggets out onto a baking sheet.
• Bake in the preheated oven until nuggets are golden brown and crisp, 22 to 24 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add water and taco seasoning to beef; bring to a boil, reduce heat to low, and simmer until liquid reduces, about 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange potato nuggets on an oven-proof platter and cover evenly with ground beef; spread Mexican cheese and pepperjack cheese over the top.
• Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Top potato nuggets with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro, respectively.

SHEET PAN BRUNCH TOTCHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a large baking sheet.
• Bake in the preheated oven, tossing often, until golden brown and crisp, about 35 minutes. Remove from oven; sprinkle Mexican cheese on top. Continue baking until cheese is melted, about 10 minutes more.
• Drizzle sausage gravy over potato nuggets and cheese. Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top.
• Grease a large skillet with cooking spray. Crack in 3 eggs; cook until egg whites are firm and starting to brown on the bottom, about 5 minutes. Transfer to a large plate using a wide spatula. Repeat with remaining eggs. Arrange fried eggs over potato nuggets.

SHEET PAN BRUNCH TOTCHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a large baking sheet.
• Bake in the preheated oven, tossing often, until golden brown and crisp, about 35 minutes. Remove from oven; sprinkle Mexican cheese on top. Continue baking until cheese is melted, about 10 minutes more.
• Drizzle sausage gravy over potato nuggets and cheese. Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top.
• Grease a large skillet with cooking spray. Crack in 3 eggs; cook until egg whites are firm and starting to brown on the bottom, about 5 minutes. Transfer to a large plate using a wide spatula. Repeat with remaining eggs. Arrange fried eggs over potato nuggets.