Blend the eggs and cheeses: Combine the eggs, cottage cheese, and soft cheese in a blender. Blend at medium speed for about 30 seconds, until smooth.

Add the mix-ins: Pour the blended egg mixture into a bowl. Add the chopped mix-ins and shredded cheese and stir to combine.

Fill the molds: Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold, then ladle 1/4 cup of the mixture into each of the impressions in the mold. Wipe off any drips.

Prepare the pressure cooker: Pour 1 cup of water into the Instant Pot or electric pressure cooker. Carefully transfer the egg mold to the wire steam rack, then place an 8-inch parchment round or piece of aluminum foil on top of the mold to keep condensation from dripping onto the bites as they cook.

Grasping the handles of the steam rack, lower the egg mold into the pot.

Cook the eggs on low pressure: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the Sealing position. Select the Pressure Cook or Manual program, then adjust the time to 8 minutes at low pressure. (If making a double batch, increase the cooking time to 10 minutes.)

The pressure cooker will take about 10 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

Release the pressure naturally for 5 minutes: When the timer goes off, let the pressure release naturally for 5 minutes, then perform a quick pressure release by moving the pressure release knob from Sealing to Venting. It will take a minute or two for the pressure to release completely.

Let the bites cool for 2 minutes or so (they will deflate a bit as they cool). Use a spoon to scoop the bites out of the mold and transfer them to a serving dish.