Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan with nonstick cooking spray.
In a large skillet, cook the sausage and onion until the sausage is no longer pink and the onion turns translucent.
Meanwhile, layer the potatoes in the bottom of the prepared pan.
Drain the meat mixture and spread it over the potatoes. Sprinkle the cheese over the meat.
In a large mixing bowl, combine the eggs, milk, basil, red pepper flakes, salt and pepper to taste. Pour the egg mixture over the cheese.
Bake for 45 minutes, or until set. Serve hot or at room temperature with the bruschetta on the side.
To freeze: Cool the sausage mixture before placing it in the pan. Once the dish is assembled, cover and store in the freezer for up to one month. Thaw completely in the refrigerator before baking.You can also freeze the fillings as a kit. Bag the meat mixture, cheese, and frozen hash browns separately and then collect the three bags in one bigger bag. Label with baking instructions and freeze.