Crack 8 eggs directly into your blender, add the cottage cheese, cheese, salt, and pepper.
Blend on high for about 10 seconds or until the mixture is smooth, and fully blended. Turn off blender, and set mixture aside.
Grease the egg bite mold with melted butter, ghee, or nonstick spray. This will ensure the egg bites pop out perfectly.
Add 1 1/2 cups of cold water to the bottom of your pressure cooker. Place the trivet in the center of your pot.
Sprinkle a small amount of bacon into each egg bite space. Two cooked, crisp strips, crumbled per batch is perfect.
Pour the egg mixture over the bacon so that 3/4 of the mold is filled with mixture.
Add the egg bite lid to the mold, or wrap the top of the egg bite mold with aluminium foil.
Next, seal the cover according to your pressure cooker’s instructions.
Once sealed, press the “manual” button then press “+/-” until it reads 10 minutes. Then hit “start”. If your machine doesn’t have this button, use the meat button.
When the timer is up, let the pressure release naturally until lid unlocks.
With oven mitts, carefully remove the egg bite pan from the pressure cooker and allow it to cool on a safe surface for 5 minutes before gently removing the bites. These should pop out with ease.