Chorizo Breakfast Bowl

Nutrition Facts

Serving Size 12 OZ

Calories 597

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 31.3g

48%

Sat. Fat 10.2g

- - -%

Trans Fat 0g

Cholesterol 388mg

- - -%

Sodium 1153.8mg

50%

Amount/Serving

%DV*

Tot. Carb. 44.4g

13%

Dietary Fiber 4.9g

15%

Sugars 14.7g

Includes 0g Added Sugars

Protein 30.2g

Vitamin D - 1.8mcg - 0%

Calcium - 275.9mg - 28%

Iron - 3.6mg - 45%

Potassium - 281.8mg - 6%

INGREDIENTS: 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 ), LIQUID BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color))), SWEET POTATO TATER TOT (sweet potatoes, sugar, corn starch, high oleic canola oil, modified food starch (corn, tapioca, potato), rice flour, salt, dextrin, natural flavor, color (turmeric, oleoresin paprika), dextrose, xanthan gum, leavening (disodium dihydrogen pyrophosphate, sodium bicarbonate)), CHORIZO SAUSAGE (pork, seasoning, (paprika, salt, garlic powder, spices, de arbol chili pepper, cilantro), vinegar.), Pico de Gallo (FRESH TOMATOES, FRESH ONIONS, LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), GARLIC PEELED, JALAPENO CHILI, CILANTRO, GARLIC SALT (salt, garlic, calcium silicate (added to make free flowing), and garlic oil.), BLACK PEPPER, SALT (salt, calcium silicate, dextrose, potassium iodide.)), QUESO FRESCO CHEESE (queso fresco cheese (pasteurized milk, salt, cheese cultures, titanium dioxide (whitening agent), sorbic acid (preservative), enzymes). contains: milk ), FRESH RED PEPPER, FRESH GREEN PEPPER, FRESH ONIONS, JALAPENOS

ALLERGENS: Milk, Eggs, Soybeans

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.