Bacon, Egg and Cheese Ciabatta

Nutrition Facts

Serving Size 1/6 EACH
Calories 120
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 5.8g
9%
Sat. Fat 2g
- - -%
Trans Fat 0g
Cholesterol 28.5mg
- - -%
Sodium 258.4mg
11%
Tot. Carb. 9.8g
3%
Dietary Fiber 0.6g
2%
Sugars 0g
   Includes 0g Added Sugars
0%
Protein 5.6g
Vitamin D - 0.1mcg - 0%
Calcium - 34.2mg - 3%
Iron - 0.8mg - 11%
Potassium - 27.8mg - 1%
INGREDIENTS: CIABATTA BUN (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamin, mono nitrate, riboflavin, folic acid), water, sea salt, canola oil, dried vinegar, yeast, malted barley flour, malted wheat flour, ascorbic acid, foods enzymes (xylanase, glucose-oxydase, lipase, alpha-amylase. contains: wheat may contain: sesame and soy), Beef Bacon (BEEF SLCD BREAKFAST MIDAMAR HALAL (halal beef cured with: water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite.)), 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, Wheat, Soybeans, Gluten, Sesame
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.