Sausage and Egg Brunch Bake

Delicious make ahead breakfast casserole from Pillsbury Brunches and Desserts. Great for Christmas morning!

• Ready In: 1 hr 45 mins
• Serves: 12

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 1/2ounce) jars  sliced mushrooms, drained
• 1 (2 1/4ounce) 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

Directions

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