Bob Evans Country Gravy & Sausage Breakfast Bake Video Review (Ep68)

12 Mar, 2009

Posted by: Gregory Ng: The Frozen Food Master

This may be the most versatile fatty piece of slop the Frozen Food Master has ever tasted. And boy was it wonderful. This Bob Evans Country Gravy & Sausage Breakfast Bake also had potatoes and cheese and eggs mixed into a tray full of country home goodness. You could eat it straight up, as a side dish or make yourself some breakfast burritos and rock it as a filling.

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FreezerBurns^TM is a video frozen food review show on a mission to deliver you real in-depth frozen food reviews and real answers to one of life’s most stressful decisions: choosing the best frozen foods on the planet. Gregory Ng is the Frozen Food Master^TM and acts as both food critic and guinea pig.

http://bike-riding-donut-guy.blogspot.com/ George

Mmmmmm….how come the stuff that tastes so good has to be sooooo bad for you?

I wanna put that stuff in a funnel and chug it
http://bike-riding-donut-guy.blogspot.com/ George

Mmmmmm….how come the stuff that tastes so good has to be sooooo bad for you?

I wanna put that stuff in a funnel and chug it
http://pizzapartyonline.com/pizzacam.html Bear Silber

“Pulling the plow by yourself…real ‘man food here’” Love it.

The breakfast burrito idea is fantastic.

You know what I’ve always wondered is what science and calculations have to go into taking an idea like “Country Gravy & Sausage Breakfast Bake” and then translating it to microwaveable meals so that everything come out edible…i.e. eggs firm, sausage not too chewy. It must be an engineering nightmare. I would love to see an behind the scenes with a “microwave foodstuff engineer”.
http://pizzapartyonline.com/pizzacam.html Bear Silber

“Pulling the plow by yourself…real ‘man food here’” Love it.

The breakfast burrito idea is fantastic.

You know what I’ve always wondered is what science and calculations have to go into taking an idea like “Country Gravy & Sausage Breakfast Bake” and then translating it to microwaveable meals so that everything come out edible…i.e. eggs firm, sausage not too chewy. It must be an engineering nightmare. I would love to see an behind the scenes with a “microwave foodstuff engineer”.
Steven

Great reviews I just found this site a day ago and all ready have seen almost every video. I really enjoy the site!
Steven

Great reviews I just found this site a day ago and all ready have seen almost every video. I really enjoy the site!
http://www.theimpulsivebuy.com Marvo

Ready in the microwave in 20 minutes!?! So much for convenience.
http://www.theimpulsivebuy.com Marvo

Ready in the microwave in 20 minutes!?! So much for convenience.
http://cuisinemadequick.com Chris Hadley

Are you suggesting using this as a shortcut to making a breakfast burrito?.. I like your style!
http://cuisinemadequick.com Chris Hadley

Are you suggesting using this as a shortcut to making a breakfast burrito?.. I like your style!
http://mmmm-donut.blogspot.com transiit

I’m a bit confused by your logic on the freezer burn. As I understand, it’s less a product of how well sealed a product is (those ice crystals aren’t from moisture outside the package), but how much air is touching the food.

They may have had that thing airtight, but I doubt it was vacuum-packed. So somewhere in the factory process where all the ingredients were put in generic black plastic tray type 11B and sealed with generic plastic film 26A, there’s still a lot of air in the package. Any evaporation before the freezing process means that water from the food in that little culinary topiary is suspect to forming ice crystals.

What I can’t sort out regarding that level of ice that is that typically I don’t see that level of ice forming on a product that’s “New from Bob Evans!”. Maybe something that’s sat in a freezer section too long, or (worse) been thawed at least once. The jury’s out because it sounds like their egg product is basically uncooked before the carbonite…er….freezing process, so it might throw off the usual expectations. I bet if you let one thaw out through conventional means, it’d be a big soupy mess.
http://mmmm-donut.blogspot.com transiit

I’m a bit confused by your logic on the freezer burn. As I understand, it’s less a product of how well sealed a product is (those ice crystals aren’t from moisture outside the package), but how much air is touching the food.

They may have had that thing airtight, but I doubt it was vacuum-packed. So somewhere in the factory process where all the ingredients were put in generic black plastic tray type 11B and sealed with generic plastic film 26A, there’s still a lot of air in the package. Any evaporation before the freezing process means that water from the food in that little culinary topiary is suspect to forming ice crystals.

What I can’t sort out regarding that level of ice that is that typically I don’t see that level of ice forming on a product that’s “New from Bob Evans!”. Maybe something that’s sat in a freezer section too long, or (worse) been thawed at least once. The jury’s out because it sounds like their egg product is basically uncooked before the carbonite…er….freezing process, so it might throw off the usual expectations. I bet if you let one thaw out through conventional means, it’d be a big soupy mess.
Gregory Ng: The Frozen Food Ma

Yeah you are right. It is not how tight it was but how much air was left in between the food and the plastic.
It was very surprising to see on a product that spent less than 48 hours in my freezer.
Gregory Ng: The Frozen Food Master

Yeah you are right. It is not how tight it was but how much air was left in between the food and the plastic.
It was very surprising to see on a product that spent less than 48 hours in my freezer.
Burley Tranz

Eggs, potatoes, sausage and gravy? How can you go wrong…….Yummy!
Burley Tranz

Eggs, potatoes, sausage and gravy? How can you go wrong…….Yummy!
http://sudsorduds.com Deano

AWESOME thats like all the breakfast goodness in one huge pail!!! YUMMY!!!
http://sudsorduds.com Deano

AWESOME thats like all the breakfast goodness in one huge pail!!! YUMMY!!!
Sass

Ohh, you have a purple kitchenaid mixer!! ♥
Sass

Ohh, you have a purple kitchenaid mixer!! ♥
Gregory Ng: The Frozen Food Ma

Actually it the dark blue one. The lighting gets skewed a bit back there. But good eyes!
Gregory Ng: The Frozen Food Master

Actually it the dark blue one. The lighting gets skewed a bit back there. But good eyes!