Bacon Egg and Cheese Biscuit

Nutrition Facts

Serving Size 1 BISCUIT
Calories 477
Calories from Fat 3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 31.2g
48%
Sat. Fat 14g
- - -%
Trans Fat 0g
Cholesterol 137.2mg
- - -%
Sodium 1363.5mg
59%
Tot. Carb. 37.3g
11%
Dietary Fiber 1g
3%
Sugars 3.5g
   Includes 3g Added Sugars
0%
Protein 14.3g
Vitamin D - 1mcg - 0%
Calcium - 123.5mg - 12%
Iron - 3.2mg - 40%
Potassium - 61.3mg - 1%
INGREDIENTS: BISCUIT DOUGH (enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, palm oil, palm kernel oil, buttermilk, sugar, baking soda, salt, sodium aluminum phosphate, datem, sodium acid pyrophosphate, sodium caseinate, wheat protein isolate, cream, natural flavor. soybean oil, food starch-modified (corn), whey, soy lecithin allergens: contains wheat and milk ingredients, soy may contain eggs), HOMESTYLE EGG PATTY W/ CRACKED BLACK PEPPER (egg whites, egg yolks, soybean oil, water, contains 2% or less of the following: modified corn starch, salt, black pepper, cellulose gum, natural butter flavor, xanthan gum, citric acid.), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy.), Bacon (BACON (pork, water, sea salt, cane sugar, cultured celery juice, cherry powder)), LIQUID BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color))
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.