GoodSwap Get notified
Jimmy Dean Breakfast Bowl Bacon Eggs, Potatoes, Bacon & Cheddar Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Meals

Jimmy Dean Breakfast Bowl Bacon Eggs, Potatoes, Bacon & Cheddar Cheese

7 oz

Poor out of 100 High confidence
  • Ultra-processed
  • High in saturated fat
  • Contains nitrites or nitrates
  • Contains added sugars
  • Contains seed oils
  • Contains artificial flavors
Get GoodSwap

Why it scores 22

Jimmy Dean Breakfast Bowl Bacon Eggs, Potatoes, Bacon & Cheddar Cheese scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Dextrose: An added sugar. Strong
  2. Sodium nitrite: IARC classifies ingested nitrate or nitrite under conditions that result in endogenous nitrosation as Group 2A; it classifies processed meat as Group 1. Regulatory
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Breakfast Bowl Bacon Eggs, Potatoes, Bacon & Cheddar Cheese

START100

Ingredients

  • Dextrose
    Strong An added sugar. [1][2][3]
  • Sodium nitrite
    Regulatory IARC classifies ingested nitrate or nitrite under conditions that result in endogenous nitrosation as Group 2A; it classifies processed meat as Group 1. [4][5][6][7][8]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [13]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [13]
  • Artificial flavors
    Strong US dietary guidelines advise limiting foods with artificial flavors. [2][14]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [13]
  • Sodium acid pyrophosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [15]
  • Sodium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [15]
subtotal−48.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [13]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [13]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 5.1 g / 100 g
    Strong High in saturated fat. [16]
  • Salt 1.2 g / 100 g
    Strong High in salt. [17]
  • Energy 202 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 13.1 g / 100 g
    Info A good source of protein. [2]
subtotal−7
TOTAL 22Poor

100 − 78 = 22

Can’t score above 79. Contains dextrose, an ingredient of high concern. [1][2][3][4][5][6][7][8]

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [18]

GTIN 00077900471315 · 2026-06-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy202 kcal
Fat12.6 g
Saturated fat5.1 g
Trans fat0 g
Carbohydrates9.1 g
Sugars0.5 g
Added sugars0 g
Fiber1 g
Protein13.1 g
Salt1.2 g

Serving: 198.0g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Pre-Cooked Scrambled Eggs: Whole Eggs, Skim Milk, Soybean Oil, Modified Corn Starch, Xanthan Gum, Liquid Pepper Extract, Salt, Citric Acid, Artificial Butter Flavor (Soybean Oil, Butter, Lipolyzed Butter Fat, Flavors And Artificial Flavors), Diced Potatoes: Potatoes, Soybean Oil, Maltodextrin, Salt, Dextrose, Tetrasodium Pyrophosphate And Disodium Dihydrogen Pyrophosphate (To Maintain Color), Ready To Eat Bacon Bits: Cured With: Water, Salt, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite. May Contain: Sugar, Smoke Flavoring, Shredded Cheddar Cheese: Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto (Color), Powdered Cellulose (To Prevent Caking), Natamycin (A Natural Mold Inhibitor), Water.

Allergens and diets

Contains: Milk, Soy, Egg

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

More from Jimmy Dean

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  5. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

  6. Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012 as regards food additives nitrites (E 249–250) and nitrates (E 251–252)

    European Union (Official Journal) · Oct 6, 2023 · Law

    “the presence of nitrites and nitrates in foods can give rise to the formation of nitrosamines some of which are carcinogenic.”

    eur-lex.europa.eu

  7. EFSA confirms safe levels for nitrites and nitrates added to food

    European Food Safety Authority · Jun 15, 2017 · Agency assessment

    “They concluded that when nitrites are used at approved levels, their contribution to overall exposure to nitrosamines is of low concern for health.”

    efsa.europa.eu

  8. Nitrosamines in food raise a health concern

    European Food Safety Authority · Mar 28, 2023 · Agency assessment

    “Nitrosamines in food raise a health concern”

    efsa.europa.eu

  9. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  10. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  11. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  12. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  14. 21 CFR 172.515 Synthetic flavoring substances and adjuvants

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

    ecfr.gov

  15. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  16. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  17. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  18. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  19. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  20. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org