UCONN Dining Services
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North Campus Dining Hall
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Legend
=Contains Nuts
=Vegetarian
=Vegan
=Gluten Friendly: Items prepared without gluten ingredients.
=Less Sodium: These menu items contain less than 500mg of sodium per serving.
=Smart Check: An entrée that is <35% kcal from fat, <10% kcal from sat fat kcal, < 700mg sodium, >9.5gm protein or contains salmon, nuts/seeds, or avocados. Or a veg entree that has >3g of fiber.
=A vegetarian or vegan entree offfered at lunch or dinner that does not contain onions or garlic.
Select the menu items to report, or click recipe name for label:
Breakfast Menu for Friday, April 26, 2024
Recipe Description
Allergens
Qty
Portion
-- BREAKFAST ENTREES --
Baked Ham
4 OZ
Buttermilk Pancakes
Milk, Eggs, Wheat
2 EACH
Cheesy Scrambled Eggs
Milk, Eggs
3 OZ
Chorizo Egg and Cheese Sandwich
Milk, Eggs, Wheat, Soybeans
1 EACH
Hard Boiled Eggs
Eggs
2 EACH
O'Brien Potatoes
4 OZ
Oatmeal Hot Cereal
Gluten
4 OZL
Scrambled Eggs
Eggs
3 OZ
-- BREAKFAST BAKERY --
Blueberry Coffee Cake
Milk, Eggs, Wheat, Soybeans, Our bakery uses coconut (a tree nut).
1/35 HFSHT
-- SIDES --
Sticky Rice
3 OZ
-- ACTION --
Omelet Bar
1 BAR
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