In a skillet, over medium heat cook chopped bacon until crispy. Remove bacon from fat and set aside.
Cook chopped jalapeños in the bacon fat for 1-2 minutes or until soft. Remove jalapeños from fat and set aside.
Beat eggs, heavy cream, salt and pepper until mixed well. Fold in shredded cheese, bacon and peppers.
Divide egg mixture between 4 jars equally.
Place a rack in your pressure cooker, add 2 cups water. Place jars on rack and cover jars with their glass lids but no clamps or rubber seals.
Cook under standard or high pressure for 7 minutes.
Allow to depressurize naturally.
Enjoy immediately or refrigerate and reheat when desired. Will keep for a week in the refrigerator.
*Adjust the amount of Jalapeño based on how spicy you want your omelets.NOTE if you are eating these immediately or for a softer egg, cook 5 minutes. Right after naturally depressurizing, lightly stir. The hot cooked egg will cook any remaining liquid egg in seconds.