Unroll the pastry and cut out four 12 x 10 cm (5 x 4 inch) rectangles. Using the tip of a small knife, make a shallow cut about 1 cm (½ inch) in from the edges of each rectangle, making sure you don't cut right through to the base. Place the pastry rectangles on a greased baking sheet.
Arrange the pepper, tomatoes and mushrooms on the pastry cases, keeping them away from the marked rims. Drizzle with 1 tablespoon of the oil and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until the pastry is well risen and golden.
While the pastry cases are baking, beat the eggs in a bowl. Heat the remaining oil in a frying pan and gently fry the bacon for about 2 minutes on each side until crisp, turning the rashers with a fish slice or wooden spatula. Melt the butter in a large saucepan. Tip in the beaten eggs and cook over a gentle heat, stirring continuously until scrambled.
Remove the baking sheet from the oven and transfer the pastries to serving plates. Spoon some scrambled eggs on to the centre of each and top with the bacon rashers. Serve while still hot.