Chicken Sausage, Egg, and Cheese Brioche Sandwich

Nutrition Facts

Serving Size 1 EACH
Calories 485
Calories from Fat 7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 18.2g
28%
Sat. Fat 5.9g
- - -%
Trans Fat 0g
Cholesterol 206.1mg
- - -%
Sodium 1182.2mg
51%
Tot. Carb. 51.5g
16%
Dietary Fiber 2g
6%
Sugars 9.8g
   Includes 7g Added Sugars
0%
Protein 25.9g
Vitamin D - 0.8mcg - 0%
Calcium - 153.8mg - 15%
Iron - 3.8mg - 48%
Potassium - 247.8mg - 5%
INGREDIENTS: BRIOCHE HAMBURGER ROLL (bleached enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid, potassium bromate), water, sugar, soybean oil, yeast, contains 2% or less of the following: salt, corn flour, turmeric, mono & diglycerides, paprika, natural & artificial flavors, datem, calcium propionate (preservative), dextrose, cornstarch, cellulose gum, soy lecithin, sodium bicarbonate, beta carotene (color), ascorbic acid, l-cysteine hydrochloride, azodicarbonamide, enzymes contains: wheat, soy may contain sesame), 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.)), Chicken Sausage Links (CHICKEN SAUSAGE LINK (chicken, apple concentrate, dried apple, sea salt, spices, minced onion, in natural sheep casing Processed in a facility that contains fish and shellfish )), 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, Fish, Crustacean Shellfish, Wheat, Soybeans, Gluten, Sesame
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.