In a blender, place the eggs, cottage cheese, salt, pepper, and shredded cheese, if using. Blend until well combined. Tap the blender on the counter to remove any air bubbles.
Divide bacon (or filling of your choice) evenly between the egg bite molds. Pour the egg batter into the egg molds, dividing the mixture evenly. Each egg mold should be about ¾ths of the way full. Cover the egg bite mold tightly with foil.
Pour 1.5 cups of cold water into the inner pot of the pressure cooker and place a metal rack inside the inner pot. Place the egg bites on the rack, stacking the molds if you prepared a double batch.
Place the lid on the inner pot and be sure the vent knob is sealed. Set cook time for 9 minutes on high pressure. Do this by hitting manual or pressure cook and use the +/- buttons to adjust to read "9."
Once cook time has elapsed, let the pressure release naturally for 10 minutes.
Remove the egg bite mold from the inner pot and let rest for 2-5 minutes before inverting the mold onto a plate.
Greasing Egg Molds: It is not a bad idea to spray your egg molds with nonstick spray. I have never needed to do that, but many readers have shared that with their brand of molds, they need the spray for the egg molds to release properly. Flavor Combinations: Feel free to add in up to ¼ cup of any cheese and up to ⅓ cup any vegetable or meat flavor options, or simply leave plain. Add the cheese to the blender with eggs and then divide the vegetable/meat evenly between the egg molds. Storage Instructions: Egg Bites will keep in the refrigerator for up to 5 days. They can technically be frozen, but they do not retain the same texture once defrosted, so this is not something I recommend. To Reheat: I highly suggest reheating these egg bites on 50% power in the microwave for 60-90 seconds. The lower heat will help keep the delicate texture of the egg bites intact. This recipe can easily be doubled, as 2 molds can be stacked on top of each other. Nutrition values are for 1 egg bite and for the base recipe.