Preheat oven to 200 degrees celsius (fan-forced).
Grease a 12-hole muffin tray and set aside.
Cut approximately 2cm off the edges of each pastry sheet (to make them slightly smaller).
Then slice each pastry sheet into 4 equal sized squares.
Press one pastry square into a muffin hole, prick the bottom of the pastry several times with a fork.
Repeat with the remaining pastry squares until all of the holes have been filled.
Cut 4 of the bacon rashers into small pieces and fry in a pan until cooked.
Divide the bacon between each of the pastry holes.
Crack an egg into each pastry hole (on top of the bacon). Please note that depending on the size of your eggs, you may need to leave a little bit of the egg white out so that it doesn't overflow.
Cut the remaining bacon (uncooked) into small strips and lay over the top of the egg.
Cook for 10 minutes then reduce the oven temperature to 180 degrees celsius (to stop over-browning) and cook for another 10 minutes or until the pastry is cooked through.