While you're gathering ingredients, add the 1 cup of water to your Instant Pot and position the steam rack inside—this way your equipment is ready when you need it. In a blender, combine the eggs, cottage cheese, and softened cream cheese, then blend until completely smooth with no lumps. This creates the foundation of your bites and ensures a creamy, custardy texture throughout.

Pour the smooth egg mixture from Step 1 into a bowl and stir in the garlic powder and onion powder to season the base evenly. Add your mix-ins (cooked bacon, spinach, peppers—whatever you're using) and the shredded cheddar cheese, folding everything together gently. I find folding rather than stirring vigorously keeps the mixture light and prevents overdeveloping the eggs. Grease your egg mold with cooking spray or butter, then portion about 1/4 cup of the mixture into each cavity.

Cover the filled mold with parchment paper or foil to prevent condensation from dripping onto your bites. Carefully lower the mold onto the steam rack in your Instant Pot (which already contains water and the rack from Step 1). Close the lid and set the valve to 'Sealing.' Cook on low pressure for 8 minutes (use 10 minutes if you're making a double batch). The low pressure setting ensures the delicate eggs set gently without becoming rubbery.

When the cooking timer beeps, let the pressure release naturally for 5 minutes—this gradual depressurization prevents the eggs from cracking or becoming tough. After 5 minutes, carefully perform a quick release by moving the valve to 'Venting' to release any remaining steam. Lift the mold out of the pot using tongs or a silicone sling, remove the parchment or foil covering, and let the bites cool in the mold for about 2 minutes so they firm up enough to remove cleanly.

Run a thin knife around the edges of each bite to loosen them, then gently scoop or pop them out of the mold onto a serving plate. Serve warm or let them cool to room temperature. I like to make a double batch when I have the time—they keep beautifully in the fridge for up to 4 days and reheat in just 30 seconds in the microwave.