Ward Breakfast Casserole

24 oz. bag frozen, shredded hashbrowns
3 c. grated zucchini
1 dozen eggs
3 c. grated cheddar cheese



Preheat oven to 425*. Spray a 9x13 inch pan with no stick cooking spray. Pour bag of hashbrowns into pan. Sprinkle with onions and salt. Grate zucchini on top of potatoes. Sprinkle with garlic salt, lemon pepper and onion. Mix eggs in separate bowl. Season with salt and pepper. Add cheese to eggs; mix well. Pour over zucchini and potatoes. Bake uncovered at 425* for 30 minutes. Turn oven down to 300*. Bake until knife inserted in center comes out clean about an additional 25-30 minutes.