Preheat oven to 375℉.
Cook bacon in a large skillet over medium heat until browned and crisp. Remove bacon from the pan and drain on a paper towel lined plate. Once cooled, crumble it into small pieces.
Spray 4 ramekins with cooking spray. Set aside.
In a microwave safe mixing bowl stir together 5 of the eggs, milk, heavy cream, cheddar cheese, Monterey jack cheese, Asiago cheese, Parmesan cheese, spinach, crumbled bacon, salt, and pepper.
Microwave this mixture in 30 second intervals, stirring in between, 5-6 times, until the mixture starts to thicken but isn't completely cooked through. The mixture should still be runny.
Lightly flour work surface and lay out puff pastry dough. Use a rolling pin to flatten out the dough into a large square shape.
Cut puff pastry dough into 4 equal sized squares.
Lay dough squares in prepared ramekins allowing the edges of the puff pastry dough to hang over the edges of the ramekin.
Spoon thickened egg mixture into each dough lined ramekin dividing the mixture evenly between the four puff pastry dough lined ramekins.
Fold puff pastry dough over the top of the filling.
Beat remaining egg and brush the tops of each soufflé with the beaten egg.
Bake for 25-30 minutes, or until the puff pastry dough is a rich golden brown on top and the eggs are set.
Remove from oven and allow soufflés to cool for 5-10 minutes before serving.
Serve with a crisp green salad or fresh fruit to round out the meal.