Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray lightly with non-stick spray.
Coarsely chop the head of cauliflower into chunks (just small enough to fit it all in the food processor). Grind it in the food processor until it resembles rice like texture. Transfer to a microwave-safe bowl and microwave for 4 minutes or until soft.
Beat egg in a medium bowl and add cheese and salt to taste. Stir in the cooked cauliflower until combined. The mixture should be very thick.
Divide the mixture into 6 equal servings on the baking sheet and form with your hands each serving into a square resembling a 1/4 inch thick slice of bread.
Bake for 5-10 minutes, until center is firm and corners are lightly toasted.
Top each bread with your favorite breakfast sandwich ingredients. We like ours BLT style with lettuce, tomato and bacon and eggs and a slice of cheese.
Slice the tops off of the bell peppers and remove seeds and veins.
Grate large chunks of cauliflower over a bowl, until the whole head resembles coarse rice. Squeeze out any extra moisture of the cauliflower by placing it in a paper towel or a cloth, if necessary.
Mix the veggies, flax seed, 1 1/2 cups cheese, and garlic into the cauliflower rice. In a separate bowl, mix together the ground beef and taco seasoning. Dump the ground beef mixture into the cauliflower rice mixture, and combine with your hands.
Divide mixture evening among the peppers. Pour 2 cups of water into a slow cooker, and turn it on to low. Then place the peppers into the slow cooker and cover. Cook for 4 hours.
30 minutes before you are ready to serve turn the temperature up to high. During the last few minutes of cooking, top each pepper with a remaining cheese.