University Housing and Dining
Kins Dining
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Legend
=Contains Beef
=Contains Egg
=Contains Fish
=Contains Milk
=Contains Peanuts
=Contains Pork
=Contains Shellfish
=Contains Soy
=Contains Tree Nuts
=Vegan
=Vegetarian
=Contains Wheat
=Halal Friendly
=Contains Sesame Seeds
Select multiple menu items for a comprehensive nutritive analysis report or click on individual items for full recipe ingredient listings, allergens and nutrition facts.
Breakfast Menu for Friday, April 26, 2024
Recipe Description
Qty
Portion
-- Plant Powered --
Buffalo Tofu Scramble
2 oz
Mixed Vegetables
3 oz
Oven Baked Root Vegetables
3 oz
Roasted Italian Vegetables
3 oz
Roasted Sweet Potatoes
3 oz
Southwestern Corn & Beans
3 oz
-- Soup of the Day --
Breakfast Topping Bar
1 serving
Oatmeal
4 oz
-- Yogurt Bar --
Honeydew Melon Wedge
1/4 lb
Mango
2 oz
Plain Greek Yogurt
3 oz
Sliced Canned Pears
2 oz
Vanilla Yogurt
3 oz
-- Sweet Sensations --
Orange Marmalade Muffin
1 each
Vegan Blueberry Coffee Cake
1 each
-- Line Six --
Belgian Waffle
1 each
Hard Boiled Egg
1 each
Peppered Cream Gravy
2 ozl
Sausage Link
3 each
Scrambled Eggs
4 oz
Southern Buttermilk Biscuit
1 each
Sweet Potato Tater Tots
4 oz
Vegetarian Breakfast Patty
2 each
-- Fruit Stop --
Banana
1 each
Fresh Orange
1 each
Gala Apple
1 each
-- FAST Line --
Breakfast Topping Bar
1 serving
Fajita Vegetables
3 oz
Overnight Oats
4 oz
Sausage Link
2 each
Seasonal Fresh Fruit
1 oz
Southwestern Breakfast Hash
4 oz
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