Defrost the hash browns according to the package directions.
30 ounces frozen hash browns
In a pan on the stovetop, cook the breakfast sausage until cooked all the way through. Should take around 8-10 minutes.
1 pound breakfast sausage
Remove the sausage from the pan and place it on a plate with a few paper towels. Drain if needed.
Preheat the oven to 350 degrees and grease a 9x13 dish.
In a bowl whisk the eggs, milk, salt, pepper, and Spanish paprika.
6 eggs, large, 1/2 cup milk, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon Spanish paprika
Add the containers of sour cream and French onion dip. Stir to combine.
8 ounces sour cream, 8 ounces french onion dip
Then add the thawed hash browns and egg mixture.
Finally, add the cooked sausage, chopped onions, and half of the shredded cheese. Stir to combine well.
1/2 cup yellow onion, 8 ounces shredded colby jack cheese
Pour it into the prepared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
8 ounces shredded colby jack cheese
Cover the pan with aluminum foil and bake for 50 minutes.
Cut into 12 pieces and serve. Enjoy!