A breakfast sandwich, from box to belly in two minutes or less – so goes the promise on this attractively boxed sandwich I secured from Whole Foods. I admit it, I am a complete sucker for a smartly designed label.
Cooking: Microwave or spend close to 30 minutes baking – whaaaa? I can’t imagine anyone has ever cooked one of these in the oven, surely the whole utility here is speed and alacrity. If you have a half hour spare in the morning, for the love of all that’s holy, cook your own damned sandwich from scratch. Alternatively, whack this in the microwave for 90 seconds in a damp kitchen cloth.
Taste and texture: As you’d expect the biscuit microwaves up to a pretty soggy finish. It’s plenty buttery, but that mushy texture kinda ruins the whole biscuit experience. The accompanying egg is a round, bland disc and ultimately is a little of a let down. The sausage fares best, its a solid effort and unlike some it’s not overtly seasoned – it won’t repeat on you all day long.
Verdict: The kick in the teeth here is that this sandwich retails for $3.99, at least at my local store. Is it a four dollar sandwich? Especially when compared to options from fast food world? No, it really isn’t. You might place some premium though on having the convenience of having this direct from the freezer, as opposed to the delay of the drive-thru. In that context some might find value here.
Alternatives: You can score a huge sack of pork breakfast patties from Kroger for under $6 – a better deal in my book – and not much extra effort involved in cooking.
Mason Dixie Buttermilk Breakfast Sandwich cooking and nutrition
Is the Mason Dixie Buttermilk Breakfast Sandwich any good?
This is a decent enough breakfast sandwich with egg, sausage and buttery biscuit. The biscuit texture is ruined by microwaving though, and the four dollar price tag is high compared to alternatives.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!