North Ridgeville Town Money Saver | April 2026

every bunny loves BRUNCH

Hash Brown & Sausage Casserole

• Vegetable oil spray

• 1 lb. breakfast sausage (cooked & drain grease)

• 1 Tbsp. olive oil

Preheat the oven to 375o. Spray a 9×13-in. baking dish with vegetable oil.

• 1 small white onion, diced

• 1 - 32 oz. container frozen diced hash browns

• 8 large eggs

• 1 cup heavy cream

• 1/2 cup milk

• 1 tsp. garlic powder

Saute the onion in olive oil until translucent, about 5 minutes. Stir in the hash brown potatoes and cook until the potatoes are tender, stirring occasionally, about 8 minutes. Stir in the cooked sausage. Remove the pan from the heat.

In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt and white pepper. Whisk in the cheddar. Stir in the sausage/hash browns mixture.

• 1/2 tsp. sweet paprika

• Pinch of ground sage

• 1 tsp. kosher salt

• 1/2 tsp. ground white pepper

• 2 cups grated sharp cheddar cheese (about 8 oz.)

• 1/4 cup minced chives

Pour the mixture into the prepared baking dish. Bake until the top is browned and the center is set, about 45 minutes. Cover the baking dish with foil if the top begins to brown before the center is set. Remove from the oven and sprinkle the chives on top before serving. The casserole is best served the same day it is baked.

Drop Biscuits

• 6 cups our

• 6 tbsp

• 2 tsp salt

• 2 1/2 tbsp baking powder

• 2 cups COLD butter

• 2 cups buttermilk

Preheat oven to 425º. Place our, sugar, salt, and baking powder in a mixing bowl. Cut the cold butter into 1/2 inch cubes. Work the butter into the dry mixture with your hands. Add buttermilk and eggs to dry mixture. Mix until incorporated. Don’t overmix. Pinch o biscuits and place on a lined baking sheet. Bake until tops are golden brown (usually about 14 minutes).