Preheat the oven to 375. Spray 4 ramekins with non-stick cooking spray and set aside.

In a large mixing bowl, add the eggs and whisk them until beaten. Add in salt & pepper.

To the bowl, add softened neufchatel cream cheese, cheddar cheese and parmesan cheese and use a hand mixer on high for 45 seconds to mix thoroughly. Mixture will be THICK. Set aside.

Dice 4 slices of bacon - leave the remaining two slices whole for now. Heat skillet over medium high heat. Add chopped bacon and cook for 5 minutes - bacon should be slightly undercooked as you don't want crunchy bacon in the souffle. Remove diced bacon from pan and place on paper towels to drain.

Take remaining two pieces of bacon and slice in half and cook for 1 min per side - so a bit of the grease comes off but the pieces will still lay flat. Move parcooked bacon slices to paper towel to drain.

Pour out about half of the bacon grease so there is about 1 tbsp in the pan. Add diced onion to pan and saute until softened for 2 minutes. Add spinach and saute for 1 min until wilted. Remove from pan and set aside.

Unroll puff pastry dough. Cut it into 4 equal sized squares each about 5” (you’ll have a little leftover dough you can discard) and place dough squares into the prepared ramekins. Tuck the dough into the bottom and then leave the four corners hanging over the sides. Use a fork to prick holes in the bottom of the pastry.

Divide the chopped bacon, onion and spinach between ramekins. Top with the egg mixture. Lay ½ slice parcooked bacon on top of each ramekin.

Fold each corner of the puff pastry down to face the center but leaving the bacon visible.

Bake for 25 minutes. Increase temp to 400º and bake 5 min more.

Remove from oven and sprinkle with green onion and serve.