First, prepare your bacon by cutting it into small pieces before cooking. Heat a pan over medium heat, add the bacon, and cook until it becomes crispy. Stir frequently to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to soak up any excess grease.

In a food processor or high-speed blender, combine the cottage cheese, eggs, grated gruyere, and black pepper. Blend until the mixture is smooth and fully combined.

Pour 1.5 cups of water into your Instant Pot. Place the trivet that comes with the Instant Pot over the water. Position an egg bite mold on the trivet and fill each compartment about three-quarters full with the egg mixture. Sprinkle some bacon pieces on top of each and gently press them into the mixture.

Secure the lid on your Instant Pot, set it to "Steam" for 8 minutes. After steaming, allow the pressure to release naturally for 8-9 minutes. If there's any remaining pressure, carefully release it. Remove the lid and let the egg bites cool slightly before transferring them to a plate. Repeat the process for additional batches.

Preheat your oven to 325°F (165°C). Fill a large baking dish halfway with water and place it on the bottom rack of your oven.

Line a cupcake pan with silicone cupcake liners. Fill each liner three-quarters full with the egg mixture. Top each with bacon, pressing some pieces down into the mixture with a spoon.

Bake at 325°F for 23 minutes. Once baked, let the egg bites cool slightly before serving.

These egg bites make for a delicious and protein-packed breakfast or snack, perfect for meal prep or an on-the-go option.