In a large bowl, beat together the eggs, milk, dried basil, garlic powder, salt, and pepper.
Add the halved cherry tomatoes,1 1/2 cups of the Mozzarella cheese, and hashbrowns and stir to combine.
Pour everything into a 9x12 inch baking dish.
Sprinkle with the remaining 1/2 cup Mozzarella cheese.
Bake until the casserole is cooked through to preference, approximately 45 minutes for cooked thoroughly but not dry.
Serve immediately with fresh basil.
Hashbrowns come in varying package sizes, so anything close to 30 ounces will work.8 eggs results in a potato and mix-in focused casserole. Use 10 eggs for balance, or 12 eggs for an egg-centric casserole.Hashbrowns can be used frozen or thawed, as long as they are not a solid block. If solid, heat in the microwave until you can break them apart to evenly incorporate into the mixture.