Steak, Egg and Cheese Bagel

Nutrition Facts

Serving Size 1 BISCUIT
Calories 827
Calories from Fat 7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 32.2g
50%
Sat. Fat 14.5g
- - -%
Trans Fat 0g
Cholesterol 230.6mg
- - -%
Sodium 1522.8mg
66%
Tot. Carb. 99.8g
30%
Dietary Fiber 4.2g
12%
Sugars 7g
   Includes 7g Added Sugars
0%
Protein 35.4g
Vitamin D - 0.9mcg - 0%
Calcium - 217.8mg - 22%
Iron - 6mg - 75%
Potassium - 184.1mg - 4%
INGREDIENTS: PLAIN BAGEL (unbleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid. malted barley, flour), water, brown sugar, (cane sugar, cane syrups), less than 2% of: salt, malt, molasses, baker's dry active yeast. contains: wheat. ), COUNTRY STEAK (beef, salt, potassium and sodium phosphate, breaded with enriched bleached wheat flour (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), spices, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), torula yeast, soybean oil, onion powder, battered with: water, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat starch, wheat flour, salt, buttermilk blend (buttermilk, whey), leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), spice. Set in vegetable oil. Contains: milk, wheat ), Egg Puck (LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), Grizzly Seasoning (BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda))), SLICED WHITE CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes) contains: milk)
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.