Tornado Bacon, Egg and Cheese Breakfast, 3 x 8 x 3 oz Case

DOT serving size: 85 GRM

Total Fat: 7 GRM | 11% DV

Carbohydrates: 23 GRM | 8% DV

Calcium: 0 MGM | 4% DV

Cholesterol: 35 MGM | 12% DV

Saturated Fat: 2 GRM | 10% DV

Protein: 6 GRM

Sugar: 1 GRM | 2% DV

Sodium: 300 MGM | 13% DV

Iron: 0 MGM | 8% DV

Calorie: 180 E14

Transfatty Acids: 0 GRM

Total Dietary Fiber: 1 GRM | 4% DV

ingredients: water, wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), scrambled eggs (liquid whole eggs, skim milk, modified cornstarch, salt, xanthan gum, citric acid, spices), vegetable oil (soybean and/or canola and/or corn), salsa [onion, green chilli peppers (with salt, citric acid, calcium chloride), tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, vinegar, jalapeno peppers (with salt, acetic acid, water, calcium chloride)], processed monterey jack and american cheese product with peppers (monterey jack and american cheeses (milk, bacterial culture, salt, microbial enzyme), water, skim milk, palm oil, sodium phosphate, modified cornstarch, red and green jalapeno peppers, salt, lactic acid), cooked bacon (pork, water, salt, sugar, smoke flavour, sodium phosphates, sodium erythorbate, sodium nitrite), batter mix [yellow corn flour, bleached wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), spices, salt, jalapeno peppers, leavening (sodium acid pyrophosphate, sodium bicarbonate), guar gum, oleoresin of paprika and turmeric, natural flavour], cheese sauce (water, aged cheddar cheese (milk, bacterial culture, salt, microbial enzyme, annatto), modified cornstarch, cream cheese product (milk, cream, bacterial culture, salt, xanthan, guar and carob bean gums), canola oil, partly skimmed milk powder, whey, salt, sodium phosphate, dipotassium phosphate, cornstarch, lactic acid, propionic acid, mono and diglycerides, butter oil, potassium hydroxide, sugar, yeast extract, carrageenan, natural flavour, annatto), cheese sauce (water, aged cheddar cheese (milk, bacterial culture, salt, microbial enzyme, annatto), partially hydrogenated soybean oil, corn starch-modified, cream cheese [(milk, cream, bacterial culture, salt, stabilizers (xanthan, guar, carob bean gums)], contains 2% or less of partly skimmed milk powder, salt, sodium hexametaphosphate, sodium phosphate, whey, cellulose gum, lactic acid, sodium hydroxide, propionic acid, butter oil, sugar, mono-and diglycerides, yeast extract, natural flavour, annatto colour, fd and c yellow no.6), maltodextrin, dough conditioners (salt, yeast, cellulose gum, guar gum, wheat starch, amylase, sodium metabisulphite, sodium stearoyl-2-lactylate, l-cysteine hydrochloride, mono and diglycerides, dicalcium phosphate, microcrystalline cellulose), modified cornstarch, dextrose, cheddar flavour (corn syrup solids, cheddar cheese (milk, bacterial culture, salt, microbial enzyme), salt, yeast extract, disodium phosphate, natural flavours, annatto {colour}), salt, spices, garlic (with citric acid).contains: wheat, eggs, milk.

DOT item: 446431

Rebel category: Prepared Foods

Case GTIN: 10071007861441

DOT product name: Bacon, Egg and Cheese Breakfast

Brand: Tornado

DOT category: Entrees

Case pack: 3 - 8 - 3 OZ

Shipped temperature: Frozen

Shelf life: 455 days total; 45 days guaranteed when available from DOT.

Storage: Keep Frozen - prepare as directed by instructions in or on product packaging

Preparation: BAKE: PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART. PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY. PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED. CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F Cooking time: 25 MINUTES @ 350ºF.

Preparation: DEEP_FRY: PREHEAT OIL IN DEEP FRYER TO 375°F, PLACE THAWED TORNADOS INTO FRY PLACE THAWED TORNADOS INTO FRY BASKET AND CLOSE LID, OR USE SECOND FRY BASKET AS LID TO PREVENT TORNADOS FROM FLOATING. PLACE LOADED FRY BASKET INTO PREHEATED OIL FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED. CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F. Temperature setting: 375°F Cooking time: DO NOT FRY FROZEN TORNADOS.

Allergen note from DOT data: contains Eggs and their derivatives, Milk and its derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.