Step 1

Add the bacon to a medium nonstick pan and heat over medium-high heat. Cook until the bacon fat has rendered and the bacon is crisp, 3 to 4 minutes. Use a slotted spoon to remove it to a paper towel-lined plate to cool slightly.

Step 2

To a blender, add the cottage cheese, Gruyère, salt, pepper and eggs. Start the blender on low and gradually increase the speed to high, and blend until completely smooth, about 10 seconds.

Step 3

Lightly spray 2 silicone egg molds with nonstick cooking spray. Place 1 cup of water in the base of an electric pressure cooker.

Step 4

Evenly divide the egg mixture among the silicone egg molds. Sprinkle the bacon evenly among the cups. Use a spoon to help submerge the bacon. Cover the molds with the silicone covers, then stack on the pressure cooker’s wire rack and transfer to the pressure cooker.

Step 5

Set the pressure cooker according to the manufacturer's instructions to cook on high for 10 minutes, then let the pressure cooker naturally release pressure for 10 minutes. Carefully remove the lid and use oven mitts to remove the molds.

Step 6

While the egg bites are still hot, use an offset spatula to loosen them from the molds and invert onto a plate. These can be eaten at room temperature, warm or cold. Store in an airtight container for up to 1 week. To reheat, place in the microwave for 20 to 30 seconds.