Lightly spray a 9 inch (23 cm) square pan with vegetable cooking spray. Arrange bread slices, slightly overlapping, on bottom of pan. Place vegetables over bread; set aside. In large bowl, beat together eggs, milk, seasoned salt, dry mustard and basil. Pour over vegetables. Sprinkle with cheese and hash brown potatoes. Cover and refrigerate at least 4 hours or overnight. Bake in 375 F (190C ) oven for 30 minutes. Serve warm