• Crisp up your bacon. I like to cut up the bacon raw, and then cook it when it is already in small pieces. I then put it in a pan on the stove top and cook on medium heat. I stir it frequently to ensure even browning. Then I remove it from the pan and add to a paper towel lined plate to absorb the extra oil.
• Add your cottage cheese, eggs, shredded gruyere, and black pepper to a food processor or high speed blender. Mix until creamy and fully incorporated.

Instant Pot instructions

• Add 1.5 cups of water to your instant pot. Then, place the rack that the instant pot came with on top of the water. Then place an egg bite mold on top of the rack. Fill each mold 3/4 of the way up. Add some bacon on top of each bite, and press the bacon down gently to make sure it is inside the bite.
• Place the lid on your instant pot, seal it, and then press "Steam" for 8 minutes. Once it is finished steaming, let it do a natural release for 8-9 minutes. Sometimes my instant pot has fully released pressure by this time, and sometime there is a little pressure left. Carefully let out the pressure if it is still sealed. It will only be a little bit. Remove the cap and let your egg bites shrink a bit, before adding them to a plate to cool. Repeat for additional batches.

Oven Instructions

• Preheat Oven to 325F
• Fill a large baking dish half way with water and add to the bottom rack in your oven.
• Add silicone cupcake liners to a cupcake pan. Fill each cupcake liner 3/4 of the way up. Add some bacon on top and then push some of the bacon down into the egg using a spoon.
• Bake at 325F for 23 minutes.