Online Product Catalog

Ingredients
Filling: Whole eggs, 4 meats (bacon [pork, water, salt, may contain 2% or less of the following: sugar, smoke flavorings, potassium lactate, sodium lactate, sodium phosphates, dehydrated pork broth, natural flavorings, autolyzed yeast extract, sodium erythorbate, sodium nitrite, dextrose], cooked chorizo [pork, spices, water, vinegar, salt, sodium phosphate, oleoresin of paprika, garlic powder, paprika], smoked ham [cured with water, salt, dextrose, modified food starch, sodium lactate, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite], sausage [pork, salt, spices, dextrose, sugar, maltodextrin, natural flavor, disodium inosinate, disodium guanylate]), potatoes, water, three cheeses (pasteurized process American cheese [American cheeses {milk, cheese culture, salt, enzymes}, water, milkfat, sodium citrate, salt, sodium phosphates, color {annatto and apocarotenal}], Cheddar cheese (pasteurized milk, cheese culture, salt, enzymes and annatto), Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]), pinto beans, onions, green chiles, contains 2% or less of: modified food starch, bell peppers (bell peppers, water, citric acid), chile pepper (chile peppers, citric acid), vinegar, shortening (Refined, bleached beef tallow, soybean oil and/or cottonseed oil. BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), salt, flavorings, chili powder (chili pepper, salt, spices, garlic powder), dehydrated onion, disodium inosinate & disodium guanylate, guar gum. Tortilla: Bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, vital wheat gluten, salt, dough conditioner (inverted sugar, propylene glycol, water, cellulose gum), baking powder (corn starch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), emulsifier (guar gum, mono-diglycerides, rice flour), guar gum, sodium metabisulfite.

Allergy Information
Milk, Eggs, Wheat, Soy, Gluten

Last Updated: February 25, 2015