Chipped Beef Breakfast Bowl

Nutrition Facts

Serving Size 12 OZ
Calories 595
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 41.2g
63%
Sat. Fat 15.7g
- - -%
Trans Fat 0g
Cholesterol 332.3mg
- - -%
Sodium 646.2mg
28%
Tot. Carb. 33.2g
10%
Dietary Fiber 1.9g
6%
Sugars 0.1g
   Includes 0g Added Sugars
0%
Protein 19.4g
Vitamin D - 2mcg - 0%
Calcium - 264.3mg - 26%
Iron - 3.3mg - 41%
Potassium - 487.3mg - 10%
INGREDIENTS: Hash Browns (SHREDDED POTATOES (potatoes, contains 2% or less of dextrose, sodium acid pyrophosphate added to maintain color), LIQUID BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color)), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), SALT (salt, calcium silicate, dextrose, potassium iodide.), BLACK PEPPER), 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))), FRIED ONION RINGS (onions, palm oil, wheat flour, dextrose and salt. allergy information: made on same equipment as products containing milk. ), MONTEREY JACK & CHEDDAR CHEESE (cheddar cheese, (pasteurized milk, cheese culture, salt, enzymes, annatto color), monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, powdered cellulose added to prevent caking. contains: milk ), PARSLEY
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.