Bacon Egg and Cheese Biscuit

Nutrition Facts

Serving Size 1 BISCUIT

Calories 511

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 33.1g

51%

Sat. Fat 14.3g

- - -%

Trans Fat 0.1g

Cholesterol 131.1mg

- - -%

Sodium 1426.7mg

62%

Amount/Serving

%DV*

Tot. Carb. 36.1g

11%

Dietary Fiber 1g

Sugars 3.6g

Protein 16.7g

Calcium 10%

Iron 32%

Sodium 62%

Vitamin A - IU 14%

INGREDIENTS: BISCUIT DOUGH (enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, palm oil, palmkernel oil, buttermilk, sugar, baking soda, sodium aluminum phosphate, salt, datem, wheat protein isolate, nonfat milk, sodium acid pyrophosphate, whey protein concentrate, modified corn starch, whey, sodium caseinate, cream, propylene glycol alginate, natural flavor. allergens: contains wheat and milk ingredients. ), HOMESTYLE EGG PATTY W/ CRACKED BLACK PEPPER (egg whites, egg yolk, soybean oil, water. Contains 2% or less of the following: modified corn starch, black pepper, salt, natural butter flavor, cellulose gum, xanthan gum, citric acid, EDTA. ), Bacon (BACON (pork, water, sea salt, cane sugar, cultured celery juice, cherry powder)), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy.), GRIDDLE OIL (high oleic canola oil, soybean oil, hydrogenated soybean oil, salt, soybean lecithin (soy), natural and artificial butter flavor. tbhq and citric acid added to help protect flavor. colored with beta carotene. vitamin a palmitate added. contains soy.)

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.