Eggs & Potatoes w/ Bacon or Sausage & Fr. Tst or Biscuit

Nutrition Facts

Serving Size 1 PLATE
Calories 1113
Calories from Fat 7.8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 58.6g
90%
Sat. Fat 21.7g
- - -%
Trans Fat 0.4g
Cholesterol 561.7mg
- - -%
Sodium 2442.6mg
106%
Tot. Carb. 105.5g
32%
Dietary Fiber 3.3g
10%
Sugars 25.1g
   Includes 7.8g Added Sugars
0%
Protein 36.8g
Vitamin D - 3mcg - 0%
Calcium - 234.5mg - 23%
Iron - 56.9mg - 712%
Potassium - 685mg - 15%
INGREDIENTS: Tater Tots (TATER TOTS (potatoes, vegetable oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn). contains 2% or less of dextrose, natural flavor, salt, sodium acid pyrophosphate added to maintain natural color, corn flour, palm oil, disodium dihydrogen pyrophosphate)), Buttermilk Pancakes & Syrup (Pancake Batter (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SUGAR (sugar), BAKING POWDER (baking soda (for leavening), cornstarch, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), BAKING SODA (sodium bicarbonate), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractives.), SALT (salt, calcium silicate, dextrose, potassium iodide.)), MAPLE FLAVORED SYRUP (corn syrup, water, natural & artificial maple flavor, salt, carboxymethyl cellulose, sodium benzoate and potassium sorbate (as preservatives), caramel color.), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)), Scrambled Eggs (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), 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.), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)), Sausage Gravy (WHOLE MILK (milk, vitamin D3 ), PORK SAUSAGE (pork, water, salt, spices, and sugar.), FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.)), Steamed Eggs (Steamed Eggs (FRESH EGGS)), Smoked Breakfast Sausage (SAUSAGE (meat (pork, beef), mechanically separated chicken and/or turkey, water, corn syrup, salt, contains 2% or less modified food starch, seasoning (dextrose, spices, garlic powder), sodium lactate, dextrose, sodium phosphates, sodium erythorbate, sodium diacetate, spices, sugar, sodium nitrite, in a pork casing)), Biscuits (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)), Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite ))
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.