Bacon, Egg & Cheese on a Pretzel Roll

Nutrition Facts

Serving Size 1 EACH
Calories 544
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 23.6g
36%
Sat. Fat 10.9g
- - -%
Trans Fat 0g
Cholesterol 190.4mg
- - -%
Sodium 1526.2mg
66%
Tot. Carb. 57g
17%
Dietary Fiber 4g
12%
Sugars 9.2g
   Includes 0g Added Sugars
0%
Protein 26.8g
Vitamin D - 0.8mcg - 0%
Calcium - 157.8mg - 16%
Iron - 2mg - 25%
Potassium - 54.3mg - 1%
INGREDIENTS: PRETZEL BUN (enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, soybean oil, butter (milk), contains 2% or less of each of: salt, yeast, cultured wheat flour, vinegar, dried whey (whey [milk], benzoyl peroxide [decolorant]), wheat gluten, sodium stearoyl lactylate, monoglycerides, calcium sulfate, wheat starch, whole wheat flour, sodium hydroxide, soybean lecithin contains: wheat, milk, soybean may contain: egg), Scrambled Eggs (LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.)), Sliced Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite )), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy.)
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.