Preheat oven to 425 degrees F
Place shredded potato and zucchini in a towel and gently wring out excess water.
Transfer to a bowl and add an egg, along with salt and pepper. Mix well.
Form the mixture into six evenly-sized hashbrowns and transfer to a baking sheet, flattening the top a bit so they "fry" in the oven.
Bake for 15 minutes or until they start to look set. Flip the hashbrowns and bake for another 15 minutes until golden.
Cook the remaining 6 eggs as desired (we like hard boiled), along with the bacon.
When hashbrowns are finished, turn the oven to broil and crisp for 1-2 minutes, if desired.
Divine the hashbrowns, eggs, bacon, and sliced avocado evenly among meal prep containers. Refrigerate for up to 4 days.