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Ingredients: 8 egg 3/8 Quart(s) milk 1/2 sliced green onion 1/12 Ounce(s) salt 1 1/2 Italian pork sausage 5 hash brown potatoes 2 jars (4.5 oz), sliced mushrooms 1 (2.25 oz) olives 1 fresh basil 3 shredded, monterey jack cheese Directions: 1. Spray 13x9 inch glass baking dish with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until no longer pink, stirring occasionally. Remove sausage from skillet; drain on paper towels. 2. In a large bowl, combbine potatoes, onions, mushrooms, olives, 1 tablespoon basil and 2 cups of cheese. Add sausage; mix lightly. Spoon evenly into sprayed baking dish. Sprinkle with the remaining cheese. 3. Beat eggs in smae large bowl. Add milk and 1/2 teaspoon salt; beat well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray. Cover baking dish with sprayed foil; refrigerate 8 hours or overnight. 4. To serve, heat oven to 350 degrees. Bake covered, for 45 minutes. Uncover, bake an additional 20 to 25 minutes or until center is set. Let stand 10 minutes before serving.
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