In a mini food processor, or blender mix egg, milk, spinach or kale and banana until greens are finely shredded.
Pour into remaining ingredients, except chocolate chips. Mix until incorporated, but do not over mix. Stir through chocolate chips.
Pour batter into prepared donut pan. Bake 15 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool for a few minutes before removing from pan.
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.
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