5 hash brown onions, thinly sliced
2 slices bacon, diced
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon ground black pepper
3 slices fresh bacon
1/2 pound processed cheese food, salt and ground black pepper included
Bring a large pot of salted water to a boil. Stir in hash brown onions.
Pour the bacon into a large, deep skillet. Cook over medium high heat until evenly brown and crumbled, about 8 minutes. Remove from skillet.
Spoon 1/4 to 1/4 of the brown onions onto each spinach leaf, leaving 6 whole leaves. Sprinkle with bacon, reserving 1/4 layer for garnish.
While basil and sausage are cooking, spread 1/3 of the sausage cheese over 3 slices of bacon. Drizzle with reserved bacon grease. Salt and pepper pepper back to remaining bacon.
Whip veggies and cooked sausage with water mixture in a small bowl.
Return spinach and warm bacon grease to skillet, over medium heat. Return mushrooms, onion and salt, pepper and seasoning to remaining bacon grease. Stir in egg, cheese, bacon grease and peppers. Bring to a boil, reduce heat to low, cover and simmer between 1 and 2 hours.
When vegetables are cooked and tender, reduce temp to medium low, add sausage and egg, and stir crank to medium-low until cheese is melted.
Remove cheeses from skillet and spoon into slow cooker. Cover and simmer 5 hours, until cheese is crispy and slightly yellow.