Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
In a blender combine kosher salt, liquid eggs, and whole milk ricotta on medium to high speed until well-combined and mixture is frothy.
Transfer mixture to a mixing bowl and add in bacon. Use a whisk to combine all ingredients together until well combined.
Place a mini muffin mold or silicone mold that has been sprayed with non-stick spray, into a shallow hotel pan then fill the hotel pan with water until it reaches halfway up the outside of the mold. Ladle .75 fl oz of egg mixture into each cavity of the mold. Continue stirring as you fill the mold to ensure every bite has an even amount of ingredients.
Carefully place in a 350 degree oven and bake for 15- 20 minutes or until eggs are set.
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