Defrost the hash browns according to the package directions.
In a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through. Should take around 8-10 minutes.
Remove the sausage from the pan and place on a plate with a few paper towels. Depending on how fatty your sausage is there may be grease that needs to drain off.
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. Now add the thawed hash browns to the bowl followed by the egg mixture. Finally add all but 1/2 a cup of the cheese to the bowl.
Stir it all together so the everything is all combines well. Add it all into the preprared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
Cover the pan with tin foil then cook for 50 minutes.
Cut into 12 pieces and serve. Enjoy!