EL MONTEREY

Made by Ruiz Food Products Inc

This label was last updated July 11, 2019. Manufacturers reformulate often, especially with the FDA's dye phase-out underway — check the current package before relying on this.

Flagged ingredients

Checked against 13 additives Katofalk tracks. A clean result means none of those specific additives were found in the listed ingredients — not that the product has no additives at all.

Ingredients (as filed)

WATER, SCRAMBLED EGGS (WHOLE EGGS, NONFAT MILK, SOYBEAN OIL, MODIFIED FOOD STARCH, SALT, XANTHAN GUM, CITRIC ACID, BUTTER FLAVOR (MALTODEXTRIN, NATURAL BUTTER FLAVOR, ANNATTO AND TURMERIC (FOR COLOR)), PEPPER AND/OR LIQUID PEPPER), WHOLE WHEAT FLOUR, ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANADIAN STYLE BACON, COOKED SEASONED SLICED CANADIAN STYLE BACON (PORK, WATER, LESS THAN 2% SALT, SUGAR, LEMON JUICE CONCENTRATE, VINEGAR, CELERY JUICE SOLIDS [CELERY JUICE SOLIDS, MALTODEXTRIN], SMOKE FLAVOR, NATURAL FLAVOR), CHEESE SAUCE (WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR), MODIFIED CORN STARCH, CREAM CHEESE (PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS [XANTHAN, LOCUST BEAN AND/OR GUAR GUMS]), CANOLA OIL, CONTAINS LESS THAN 2% OF NONFAT DRY MILK, WHEY, SODIUM PHOSPHATE, SALT, CORN STARCH, LACTIC ACID, CELLULOSE GUM, BUTTER OIL, SUGAR, YEAST EXTRACT, PAPRIKA EXTRACT (COLOR), NATURAL FLAVORS, ANNATTO EXTRACT (COLOR), TOMATO (WITH JUICE, CITRIC ACID, CALCIUM CHLORIDE), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO FOR COLOR), VEGETABLE OIL (SOYBEAN, CANOLA, AND/OR CORN OIL), CONTAINS 2% OR LESS BROWN SUGAR, WHEAT GLUTEN, JALAPENO PEPPERS (WITH SALT, ACETIC ACID, CALCIUM CHLORIDE), MODIFIED CORN STARCH, SALT, YEAST, GUAR GUM, SPICES.

UPC
071007142734
Category
Frozen Breakfast Sandwiches, Biscuits & Meals
Package size
3.8 oz/108 g
Label last updated
July 11, 2019

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 1968529. Methodology