Ingredients

SCRAMBLED EGGS (WHOLE EGGS, WHOLE MILK, CORN STARCH, SEA SALT, WHITE PEPPER), ROASTED GOLD POTATOES, SWEET POTATO PANCAKES (WATER, WHOLE WHEAT FLOUR, WHEAT FLOUR, SWEET POTATO, SUGAR, CANOLA OIL, BUTTERMILK, BAKING POWDER [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE], WHOLE EGG, SALT, VANILLA EXTRACT), WATER, MILD CHEDDAR CHEESE* (PASTEURIZED MILK, CHEESE CULTURES, ENZYMES, SALT), CARROTS, SWEET POTATO, BUTTERNUT SQUASH, CHEDDAR CHEESE POWDER* (CHEDDAR CHEESE [MILK, SALT, CHEESE CULTURES, ENZYMES], WHEY, BUTTERMILK, SALT), CORN STARCH, SEA SALT
CONTAINS: EGGS, MILK, WHEAT
* MADE FROM DAIRY NOT TREATED WITH RBST. THE U.S. FOOD AND DRUG ADMINISTRATION HAS NOT FOUND A SIGNIFICANT DIFFERENCE TO EXIST BETWEEN MILK DERIVED FROM RBST-TREATED AND NON-RBST-TREATED COWS.

Nutritional Information
Hearty Breakfast Bowl

Cooking Instructions

Keep frozen prior to use. For food safety cook to an internal temperature of 165ºF. Do not leave appliances unattended as cooking times may vary.

Microwave

preferred method

Peel back film, remove pancakes and set aside. Microwave on high for 3 minutes. Stir, add pancakes back to bowl, re-cover, and cook on high for an additional 45 seconds to 1 minute. Let stand for 1-2 minutes. Based on 1100 watt microwave oven.