Bacon mini croissants



  • Prep. 15 minutes /

  • Cook time 25 minutes /

  • 4 servings


  • 1 package (250g) of F. Ménard bacon
  • 8 commercial mini croissants
  • 40 baby spinach leaves
  • 3 green onions, chopped

Dried tomato spread

  • 5 (40g) dried tomatoes in oil, drained
  • 1/2 c. (125g) cream cheese
  • 2 tbsp. (30 ml) mayonnaise
  • 10 leaves (2 tbsp.) fresh basil, chopped


  1. Place the bacon slices on a baking sheet lined with parchment paper and put in a preheated oven at 375 °F for 18 to 20 minutes. Reserve.
  2. While the bacon is cooking, to make the spread, put the tomatoes in a food processor to make a puree. Add the other ingredients of the spread and mix well. Reserve.
  3. Open the croissants in half with a knife. Brush the tomato spread generously on the first part of the croissant. Place 1 slice of pepper bacon cut in half, garnish with chopped green onions, 5 spinach leaves and close the top of the croissant.
  4. Wrap the croissant and calculate 2 per person for your lunch box.
  5. Enjoy!