Sausage & Egg Croissant

Nutrition Facts
Serving Size 1 EACH
Calories 724
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 54.4g
136%
Tot. Carb. 33.9g
26%
  Sat. Fat 19.2g
71%
  Dietary Fiber 1g
3%
  Trans Fat 0g
 
  Sugars 5g
 
Cholesterol 254mg
 
Protein 23.3g
 
Sodium 1047mg
70%
 
 
Calcium   12%
  • Iron   20%
  • Sodium   70%
  • Dietary Fiber   3%
  • INGREDIENTS:  Eggs (LIQUID EGGS (Whole Egg, Citric Acid, Water), PAN & GRILL OIL (Liquid And Hydrogenated Soybean Oil, Salt, Sunflower Lecithin, Natural Flavor, Beta Carotene)), CROISSANT (Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Margarine (Interesterified Soybean Oil, Water, Mono And Diglycerides, Soy Lecithin, Sodium Benzoate [Preservative], Artificial Flavor, Beta Carotene [Color], Vitamin A Palmitate), Milk With Vitamin D Added, Sugar, Yeast, Salt, Dough Conditioner (Wheat Flour, Salt, Nonfat Dry Milk, Datem, Enzyme Blend [Sodium Chloride, Calcium Sulfate And Calcium Silicate {anti-caking}, Wheat Starch, Enzyme Preparation, Sunflower Oil], Soybean Oil, Soy Lecithin, Dextrose, Ascorbic Acid).), PORK SAUSAGE PATTY (Pork, Water, Salt, Spices, Dextrose, Sugar. ), AMERICAN CHEESE (Cultured Milk And Skim Milk, Water, Cream, Sodium Citrate, Salt, Sodium Phosphate, Sorbic Acid, Citric Acid, Artificial Color, Acetic Acid, Enzymes, Soy Lecithin.)
    ALLERGENS:  Milk, Eggs, Wheat, Soy
    Nutrition and ingredient information is approximate, and is based on current ingredient and recipe data. The possibility exists that manufacturers may change their formulation or substitute products. Our kitchens use nuts, gluten, and other ingredients that contain allergens. Persons on special diets or with food allergies should meet with the Registered Dietitian (715-232-3599). % Daily Value from FDA. UW-Stout Dining Service neither assumes any legal liability nor makes any warranty or guarantee, either express or implied, regarding the completeness, accuracy, or currency of this information.