Baked egg and ham souffle in Tahoe!

Whenever the holidays come around I get a wild hair to start cooking! My mom had an issue of Bon Appetit laying around... and it inspired me to make a delicious egg/bacon souffle that they had featured. I was missing a few of the ingredients... but I was able to improvise and it turned out to be absolutely delectable!! My dad was asking me to make more, and I think all three of us (mom, dad, me) finished within 5 minutes. I was lucky enough to use the pretty new ramikens my mother had purchased.

Here is the recipe that I used (I tweaked quite a few things to work with what I had in the kitchen....):
*Ingredients:
3 egg muffin halves
5 ounces of spinach
5 slices of ham (or bacon)
goat cheese
6 eggs

*Directions:
-Preheat oven to 400
-Put ham in large sauce pan and cook on medium until crispy. Place ham aside
-throw spinach in pan and cook for about 2 minutes, until warmed.
-Place egg muffin half in bottom of each ramekin
-sprinkle spinach evenly over each muffin
-sprinkle ham and goat cheese on top of spinach
-form a well with a fork in the middle of each cup to put the eggs in.
-Crack 2 eggs into each well of each cup, and place in the oven, directly on rack.
-Cook for 15-18 minutes, until the whites are cooked, but the yolks are still a bit runny.
DONE!!!