Double Bacon, Egg and Cheese Biscuit

Nutrition Facts

Serving Size 1 BISCUIT

Calories 432

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 49.6g

76%

Sat. Fat 20.9g

- - -%

Trans Fat 0.1g

Cholesterol 519.5mg

- - -%

Sodium 1978.1mg

86%

Amount/Serving

%DV*

Tot. Carb. 53.2g

16%

Dietary Fiber 3.2g

Sugars 6g

Includes 0g Added Sugars

Protein 36.8g

Vitamin D - 0mcg - 0%

Calcium - 378.1mg - 38%

Iron - 4.4mg - 55%

Potassium - 0mg - 0%

INGREDIENTS: SOUTHERN STYLE BISCUIT (enriched flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, palm oil, palm kernel oil, sugar, buttermilk, sodium aluminum phosphate, baking soda, salt, sodium acid pyrophosphate, dextrose, dough conditioner (enzymes) contains: wheat and milk ingredients ), Egg Puck (LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs)), BACON (pork cured with water, salt, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, flavoring, sodium nitrite), SLICED WHITE CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes) contains: milk)

ALLERGENS: Milk, Eggs, Wheat, 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.