- Details
- Nutrition Info
Nutrition Facts
6 bake servings per container
Serving Size 1 bake
Amount Per Serving Calories | 130 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 8GRM | 10% | |
| Saturated Fat 2.5GRM | 13% | |
| Trans Fat 0GRM | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 10mg | 3% | |
| Sodium 310mg | 13% | |
| Total Carbohydrate 10GRM | 4% | |
| Dietary Fiber 1GRM | 4% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Protein 5GRM | 0% | |
| Total Sugars 2GRM | 0% | |
| Includes Added Sugars 0 | 0% | |
| Calcium 0 | 8% | |
| Iron 0 | 0% | |
| Vitamin D 0 | 0% | |
| Potassium 200mg | 4% | |
Product Warning
Contains: egg, milk.
Description
Potato Bakes, Loaded, Breakfast
Instructions
Air-Fryer (recommended): 6-9 minutes. Remove breakfast potato bake(s) from all packaging. Place in air fryer basket and set temperature to 360 degrees F. Heat 1-2 breakfast potato bakes for approximately 6-9 minutes. Let stand 1 minute to cool. Oven/Toaster Oven: 10-12 minutes. Pre-heat oven to 425 degrees F. Lightly spray baking sheet with non-stick cooking spray. Remove breakfast potato bake(s) from all packaging. Place breakfast potato bake on the prepared baking sheet. Heat 1-2 breakfast potato bakes for approximately 10-12 minutes. Let stand 1 minute to cool. Heat all product until the internal temperature reaches 165 degrees F. Caution: Hot. Keep frozen.
Ingredients
Potato, Egg White, Milk, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto [for Color]), Zucchini, Onion, Canola Oil, Pinto Flakes (Pinto Beans, Sunflower Oil, Natural Flavor), Contains Less than 2% of: Sour Cream Powder (Cultured Cream, Cultured Nonfat Milk Solids, Citric Acid), Green Onion, Corn Starch, Onion Powder, Sugar, Salt, Garlic Powder, Citrus Fiber, Extra Sharp Non-Dairy Cheese Powder (Torula Yeast, Corn Starch, Maltodextrin, Arabic Gum, Salt, Sunflower Oil, Natural Flavor, Rice Concentrate), Natural Flavor, Black Pepper.
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