Sausage And Egg Brunch Bake - cooking recipe

Ingredients

1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onion
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
TOPPING
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil

Preparation

Spray 13X9 inch glass baking dish with nonstick cooking spray.
Cook sausage in large skillet until no longer pink.
Drain.
In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
Add cooked sausage; mix lightly.
Spoon evenly into prepared baking dish.
Sprinkle with remaining cheese.
Beat eggs in large bowl.
Add milk and 1/2 tsp salt; beat well.
Pour over potato mixture in baking dish.
Spray a sheet of foil with nonstick cooking spray.
Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
To serve, heat oven to 350F.
Bake, covered, for 45 minutes.
Uncover; bake an additional 20-25 minutes or until center is set.
Let stand 10 minutes before serving.
While casserole is baking, make topping by heating oil over medium heat.
Add garlic; cook and stir 1 minute.
Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
Stir in 2 Tbls basil.
Spoon warm topping over individual servings of casserole.