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Jimmy Dean Fully Cooked Original Sausage Crumbles - 9.6 Oz
- One 9.6 oz resealable package of breakfast sausage crumbles
- Savory breakfast sausage crumbles made with premium pork
- Seasoned to perfection with our signature blend of spices
- Good source of protein - 7 grams per serving
- Simply microwave and serve
| Nutrition Facts | ||
| ||
| Amount per serving Calories200 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 19 Grams daily value 29 percentincludes Saturated Fat of 7 Grams daily value35percent, includes Trans Fat of 0 Grams includes Polyunsaturated Fat of 0 Grams includes Monounsaturated Fat of 0 Grams | ||
| Cholesterol 40 Milligrams daily value13percent, | ||
| Sodium 620 Milligrams daily value26percent, | ||
| Total Carbohydrate of 1 Grams daily value 0 percentincludes Dietary Fiber of 0 Grams daily value0percent, includes Total Sugars of 0 Grams daily value0percent, includes 0 Grams of Added Sugars and daily value of | ||
| Protein 7 Grams | ||
| Calcium 29 Milligrams Daily Value 2% | ||
| Iron 0 Milligrams Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Due to differences in cooking equipment, heating times may vary. CAUTION: ALWAYS FOLLOW PREPARATION DIRECTIONS. FOR SAFETY REASONS DO NOT HEAT IN PACKAGING, ON PLATE OR IN PAPER PRODUCTS. DO NOT COVER WITH A PAPER TOWEL. VARYING FROM THESE INSTRUCTIONS MAY CAUSE SPARKING HAZARDS. ONCE OPENED, USE OR FREEZE WITHIN 7 DAYS. Microwave Oven Microwave directions were developed using an 1100 watt microwave oven. Ovens vary; heat times may need to be adjusted. 1. Prepare Place 1/2 cup sausage crumbles into a microwave-safe bowl; cover with plastic wrap. 2. Heat Microwave on HIGH for 30 to 40 seconds or until hot. Stir before serving. Serve as desired.
Tyson Foods, Inc.
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