Preparations:

• Preheat the oven to 175°C. Lightly coat a nonstick 8 cup muffin tin with cooking spray, (or use muffin liners) and set into a large baking dish.
• In a large nonstick pan, cook the bacon over medium heat until golden, about 5 minutes per side. Transfer to a paper towel–lined plate to drain. Chop the bacon into small pieces.
• Meanwhile, in a blender, puree the eggs, cream cheese, feta cheese, hot sauce, and 1/4 teaspoon salt until smooth.
• Pour off all but 1 tablespoon of fat from the skillet. Add the broccolini, 1 tablespoon water, and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until the broccolini is tender, 3 to 5 minutes. Remove from the heat.
• Fill each of the egg cups with 1 heaped teaspoon of bacon and one heaped tablespoon of broccolini. Top with the egg mixture. Add just enough boiled water to the baking pan(s) to come halfway up the sides of the moulds.
• Bake the egg bites until set, 20 to 25 minutes. Take the pan(s) from the oven, then take the moulds from the water bath(s). Let the egg bites cool for a few minutes, then take them from the moulds. Serve with your favourite low carb salad!