Honey
A natural sweetener served in individual packets, providing 0g of protein. The pure sugar content results in 10g of carbohydrates. This product is fat-free, containing 0g of fat.
Made-to-Order Eggs
Freshly prepared eggs cooked to preference, providing 6g of protein per egg. The preparation results in only 1g of carbohydrates. The cooking process and natural yolk content contribute 11g of fat.
Maple Bacon French Toast Bake
A sweet and savory baked dish featuring thick-cut bread soaked in egg custard with maple and bacon, providing 8g of protein. The combination of maple syrup and enriched bread results in 32g of carbohydrates. The bacon and custard base contribute 6g of fat.
Maple Syrup
A traditional viscous sweetener for breakfast items, offering 0g of protein. The concentrated sugars result in 30g of carbohydrates. This syrup is fat-free, containing 0g of fat.
Migas
A traditional Tex-Mex breakfast dish of scrambled eggs mixed with crispy tortilla strips and cheese, delivering 13g of protein. The corn tortillas result in 10g of carbohydrates. The eggs and cheese contribute 20g of fat.
Oatmeal Varieties
Warm, heart-healthy grain cereals providing 4g to 5g of protein. The natural oats result in 21g (Plain) or 43g (Maple Brown Sugar) of carbohydrates. The preparation contributes 2.5g to 4.5g of fat.
Omelet
A fluffy egg dish prepared with milk, providing 12g of protein. The egg base results in a low 3g of carbohydrates. The dairy and egg yolks contribute 23g of fat.
Pancakes
Classic griddled breakfast cakes made from wheat flour and eggs, offering 2g of protein per individual pancake. The batter results in 9g of carbohydrates per cake. The preparation contributes 4g of fat per piece.
Peach Breakfast Items
Sweet, fruit-forward options featuring peaches, delivering 0g to 5g of protein. The fruit and grain components result in 10g (Topping) to 28g (Waffle) of carbohydrates. These items contain 0g to 6g of fat.
Pot Pie, Breakfast
A savory morning pie featuring a crust filled with breakfast staples, providing 8g of protein. The pastry and filling result in 11g of carbohydrates. The crust and savory interior contribute 15g of fat.