Episode 68: Bob Evans Country Gravy & Sausage Breakfast Bake

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.

FreezerBurns^TM is a video review show on a mission to deliver you real reviews and real answers to one of life’s most stressful decisions: choosing the best frozen foods on the planet. Greg is the Frozen Food Master^TM and acts as both food critic and guinea pig. Join him every tuesday and friday as he eats his way through the freezer aisle one box at a time, only on Hungry Nation.

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View Comments to "Episode 68: Bob Evans Country Gravy & Sausage Breakfast Bake"

1 | George

March 13th, 2009 at 12:12 am

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

2 | Bear Silber

March 13th, 2009 at 3:39 am

“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”.

3 | Steven

March 13th, 2009 at 8:46 am

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

4 | Marvo

March 13th, 2009 at 12:17 pm

Ready in the microwave in 20 minutes!?! So much for convenience.

5 | Chris Hadley

March 13th, 2009 at 12:23 pm

Are you suggesting using this as a shortcut to making a breakfast burrito?.. I like your style!

6 | transiit

March 14th, 2009 at 12:31 am

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.

7 | Gregory Ng: The Frozen Food Master

March 14th, 2009 at 2:16 am

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.

8 | Burley Tranz

March 14th, 2009 at 5:53 am