Chicken Sausage, Egg and Cheese Croissant

Nutrition Facts

Serving Size 1 EACH
Calories 698
Calories from Fat 5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 42.5g
65%
Sat. Fat 21.2g
- - -%
Trans Fat 0.5g
Cholesterol 261.3mg
- - -%
Sodium 1342.5mg
58%
Tot. Carb. 44.3g
13%
Dietary Fiber 3.1g
9%
Sugars 9g
   Includes 5g Added Sugars
0%
Protein 32.4g
Vitamin D - 0.6mcg - 0%
Calcium - 208mg - 21%
Iron - 2.6mg - 32%
Potassium - 301mg - 6%
INGREDIENTS: BUTTER CROISSANT (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, butter (cream), yeast, sugar, salt, eggs, wheat gluten, food enzymes (xylanase, amylase), ascorbic acid, dried eggs, skim milk, soy flour. contains: wheat, milk, eggs, soy. ), Chicken Sausage Links (CHICKEN SAUSAGE LINK (chicken, apple concentrate, dried apple, sea salt, spices, minced onion, in natural sheep casing Processed in a facility that contains fish and shellfish )), Scrambled Egg Pucks (LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.)), SLICED WHITE CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes) contains: milk)
ALLERGENS: Milk, Eggs, Fish, Crustacean Shellfish, 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.