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 onions
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) cans 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
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
Directions:
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.
Servings: 12
Time preparation: 30 min.
Time total: 105 min.