Bacon, Egg & Cheese on a Scratch Croissant

Nutrition Facts

Serving Size 1 EACH
Calories 736
Calories from Fat 6.4
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 50.5g
78%
Sat. Fat 23.5g
- - -%
Trans Fat 2.1g
Cholesterol 348.1mg
- - -%
Sodium 1104.5mg
48%
Tot. Carb. 38.7g
12%
Dietary Fiber 2.1g
6%
Sugars 6.9g
   Includes 6.4g Added Sugars
0%
Protein 35.6g
Vitamin D - 0mcg - 0%
Calcium - 308.4mg - 31%
Iron - 139.3mg - 1741%
Potassium - 93.3mg - 2%
INGREDIENTS: Plain Croissant (GNG Croissant (Plain Croissant (CROISSANT (enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, butter, sugar, yeast, high fructose corn syrup, salt, whey, dough conditioner (datem, ascorbic acid, enzymes), egg white. contains: wheat, milk and egg ingredients. )))), Beef Bacon (BEEF BACON SLCD MIDAMAR HALAL (halal beef cured with: water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite.)), Scrambled Egg Pucks (LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs)), SLICED SHARP CHEDDAR CHEESE (cheddar cheese (pasteurized milk cheese culture, salt, enzymes, annatto [color]). Contains: milk)
ALLERGENS: Milk, Eggs, Wheat, 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.