Biscuit with Bacon, Egg, and Cheese

Nutrition Facts

Serving Size 1 EACH

Calories 580

Calories from Fat 1

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 35.2g

54%

Sat. Fat 16.6g

- - -%

Trans Fat 0g

Cholesterol 408.7mg

- - -%

Sodium 1708.7mg

74%

Amount/Serving

%DV*

Tot. Carb. 39.8g

12%

Dietary Fiber 1g

Sugars 5.1g

Includes 1g Added Sugars

Protein 26.6g

Vitamin D - 0mcg - 0%

Calcium - 286.1mg - 29%

Iron - 1.2mg - 15%

Potassium - 71.8mg - 2%

INGREDIENTS: Scrambled Eggs (LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.)), Biscuits (BUTTERMILK BISCUIT (enriched bleached flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, buttermilk, palm oil, soybean oil, contains less than 2%: baking soda, sugar, salt, sodium aluminum phosphate, whey, sodium acid pyrophosphate, food starch-modified (corn), soy lecithin, maltodextrin, dextrose, natural and artificial flavor contains: wheat, milk, soy may contain eggs)), Sliced Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite )), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy.)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.