Double Bacon, Egg and Cheese Bagel

Nutrition Facts

Serving Size 1 BAGEL
Calories 690
Calories from Fat 7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 26.4g
41%
Sat. Fat 11.4g
- - -%
Trans Fat 0.1g
Cholesterol 206.9mg
- - -%
Sodium 1344.7mg
58%
Tot. Carb. 81.2g
25%
Dietary Fiber 4.2g
12%
Sugars 7.6g
   Includes 7g Added Sugars
0%
Protein 31.4g
Vitamin D - 0.9mcg - 0%
Calcium - 202.2mg - 20%
Iron - 5.6mg - 70%
Potassium - 184.1mg - 4%
INGREDIENTS: PLAIN BAGEL (unbleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid. malted barley, flour), water, brown sugar, (cane sugar, cane syrups), less than 2% of: salt, malt, molasses, baker's dry active yeast. contains: wheat. ), Egg Puck (LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), Grizzly Seasoning (BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda))), 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.