Brunch Combo w/ Eggs

Nutrition Facts

Serving Size 1 COMBO

Calories 548

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 33.9g

52%

Sat. Fat 10.8g

- - -%

Trans Fat 0g

Cholesterol 506.4mg

- - -%

Sodium 1048.2mg

46%

Amount/Serving

%DV*

Tot. Carb. 27.2g

Dietary Fiber 2g

Sugars 2.3g

Includes 0g Added Sugars

Protein 25.1g

Vitamin D - 0mcg - 0%

Calcium - 206mg - 21%

Iron - 2.1mg - 26%

Potassium - 529.9mg - 11%

INGREDIENTS: Hashbrown Triangle (HASH BROWN PATTY (potatoes, vegetable oil, may contain one or more of the following: soybean, canola, palm, hydrogenated cottonseed, sunflower, dehydrated potato, salt, disodium dihydrogen pyrophosphate (to promote color tradition), dextrose MAY BE COOKED IN A FRYER THAT ALSO COOKS ITEMS CONTAINING GLUTEN, WHEAT, AND EGG.)), Scrambled Eggs (LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.)), Brunch Meat Selections (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 )), Sliced Bacon (BACON (pork cured with water, salt, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, flavoring, sodium nitrite)))

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.