• Spray the egg bite cups, mini muffin tins, or ramekins generously with nonstick cooking spray. Set this aside.
• Add the eggs, cottage cheese, kosher salt, black pepper, ground mustard, and cayenne pepper to the carafe of a blender. Fix the lid in place and blend on high until smooth, about 30 seconds.

Instant Pot Egg Bites:

• Place a silicone or metal trivet in your Instant Pot pan. Pour 1 ½ cups of cold water into the pan.
• Divide your mix-ins equally between the cups in the prepared silicone pans. Pour the egg mixture into the wells, filling no further than ¾ of the way.
• Carefully transfer one of the silicone egg bite containers to the trivet, lay a piece of parchment on the surface, then stack the second silicone egg bite pan on top of it. Lay another piece of parchment directly on the top.
• Fix the lid in place, making sure it is set to sealed, and cook on HIGH pressure for 10 minutes. Allow the pressure to reduce naturally for 10 minutes before opening the lid.
• Carefully turn the egg bites out onto a plate and serve hot, warm, room temperature, or cold. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or in the freezer, tightly wrapped, for up to 2 months.

To reheat from refrigeration:

• Place on a plate covered with a paper towel or clean tea towel and microwave on 50% power in 20 second bursts until hot all the way through.

To reheat from frozen:

• You can either thaw overnight, covered, in the refrigerator and heat as directed above or place the desired number of egg bites on a plate. Cover the plate with a paper towel or clean tea towel and use your microwave defrost setting for about 2 minutes followed by microwaving at 50% power in bursts of 20 seconds or until heated all the way through.