Bacon & Egg on Brioche

Nutrition Facts
Serving Size 1 ea
Calories 731
    Calories from Fat 370

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 41.1g
 
Tot. Carb. 43.2g
33%
  Sat. Fat 26.6g
 
  Dietary Fiber 2g
5%
  Trans Fat 10g
 
  Sugars 4.1g
 
Cholesterol 537.2mg
 
Protein 30.9g
 
Sodium 868.9mg
38%
 
 
Vitamin A - IU   48%
  • Vitamin C   0%
  • Calcium   23%
  • Iron   25%
  • INGREDIENTS:  @L DAvg Brioche Box Pullman Sliced 2#10z (Unbromated Unbleached Enriched Flour(Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Eggs, Butter, Evaporated Cane Sugar, Water, Dry Milk, Sea Salt, Yeast), Whole Liquid Eggs (Whole Cage Free Eggs, Citric Acid (Citric Acid Added To Preserve Color), Sliced Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes, Annatto (Color). Allergens: Dairy), Unsalted Solid Butter (Cream, Natural Flavoring (Natural Flavoring Is Comprised Of Lactic Acid And Starter Distillate)), Precooked Bacon (<"Font Size="-2">Bacon Cured With Water, Salt, Smoke Flavoring, Sugar, Sodium Diacetate, Dextrose, Sodium Erythorbate, Sodium Nitrite)
    ALLERGENS:  Milk, Eggs, Wheat, Gluten
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810