Loaded with tomatoes, pesto, and mozzarella cheese, it is sort of like if Caprese salad became a breakfast casserole.
This dish can be assembled up to 12 hours in advance, covered, and stored in the fridge, but wait to add the tomatoes and mozzarella pearls until just before baking. Let the casserole hang out on the countertop while the oven preheats to take off the chill before you put it in the oven.

Ingredients:

• 2 Tab butter, for the baking dish
• 1 (16-oz.) package frozen diced hash browns with onions
• 2 c shredded mozzarella (about 8 oz.)
• 3/4 c milk
• 1/2 c half-and-half
• 1/4 c prepared pesto
• 4 large eggs
• 4 green onions, sliced
• Kosher salt and black pepper
• 2 c cherry tomatoes, halved
• 1 c mozzarella pearls
• 8 basil leaves, torn if large (optional)

Directions:

1. Preheat the oven to 350°.
2. Butter a 13-by-9-inch baking dish.
3. Add the hash browns, spreading them into an even layer.
4. In a large bowl, combine the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions, and some salt and pepper.
5. Pour the mixture over the hash browns.
6. Top with the cherry tomatoes and mozzarella pearls.
7. Cover with foil.
8. Bake for 30 minutes.
9. Remove the foil.
10. Continue baking until the center is set , 30 to 35 minutes.
11. Let the casserole rest  a few minutes before cutting into squares.
12. Sprinkle with the basil leaves, if using, and serve.

Serves: 8

Source:  Ree Drummond The Pioneer Woman