Defrost the hash browns according to the package directions.
In a pan on the stovetop, cook the breakfast sausage until cooked all the way through. Should take around 8-10 minutes.
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.
In a large bowl add the container of sour cream and French onion dip. Stir to combine.
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.
Pour it into the prepared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
Cover the pan with aluminum foil and bake for 50 minutes.
Cut into 12 pieces and serve. Enjoy!