In a wide pan over medium heat, add bacon. Cook until it begins to brown and render fat. Remove excess grease except for about 1 tablespoon.
Add onions, mushrooms, and sweet peppers. Cook, stirring regularly until softened.
Add spinach and continue to cook just until wilted. Season with salt and pepper to taste.
In a blender, combine eggs, cottage cheese, and milk. Process until smooth and well-blended.
Lightly grease the insides of the silicone mold by brushing with melted butter or spraying with nonstick cooking spray.
Place about 1 teaspoon of the vegetable mixture into each hole.
Carefully pour egg-milk mixture into each hole and using a fork, gently stir to distribute evenly.
Sprinkle shredded cheese on top of egg mixture.
Pour about 1 1/2 to 2 cups water in the Instant Pot, place the steamer rack, and then position the silicone mold on top of the rack.
Close lid, making sure the valve is at SEALING position. Cook on HIGH pressure for 10 minutes and when Instant Pot beeps, allow a natural release for 10 minutes.
Carefully remove the silicone mold from the pot and remove egg bites from the mold. Serve hot.