Place the tomatoes skin-side down on a sheet pan lined with parchment paper and drizzle on olive oil and season with salt and pepper. Bake in the oven for 3 hours.
In a medium sauce pot over medium heat, melt the butter and whisk in the flour until combined to form a roux.
Reserve half of the roux in the refrigerator.
Whisk the milk into the leftover roux in the pot and bring to a boil to thicken, until thickness resembles Alfredo sauce. Turn the heat to low to keep warm.
Next, whisk the one and a half cups each of the shredded Mozzarella and Cheddar until completely combined.
Finish the sauce with nutmeg, salt and pepper and keep warm.
Turn the broiler on to low heat.
Place the slices of toasted Texas toast on a sheet tray lined with parchment paper and evenly layer on the ham, turkey, crispy bacon, fried egg, oven roasted tomatoes and a few tablespoons of cheese sauce, followed up by adding on some leftover shredded cheeses.
Broil on low for three to four minutes or until the cheese turns light brown.