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Preheat oven to 400.
Put sausage in the bottom of a large casserole dish. Bake for 20 minutes. Remove from the oven and carefully drain. I drained over a cup of oil and cooking liquid. Break the sausage up into small pieces using a potato masher.
Blend the eggs and cream cheese until smooth. Pour over the cooked, drained sausage. Sprinkle with ½ tsp salt. Put blobs of ricotta on top. Distribute the tomatoes evenly. Sprinkle with the chopped basil and remaining ½ tsp salt.
Bake for an additional 35-40 minutes until the eggs have set.