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

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

Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold, then ladle ¼ cup of the mixture into each of the impressions in the mold. Wipe off any drips.

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.

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.

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.'

Wearing heatproof mitts, grasp the ends of the wire rack to lift the egg bite mold out of the pot. Remove the sheet of parchment and let the bites cool for 2 minutes or so.

Use a spoon to scoop the bites out of the mold and transfer them to a serving dish.

Serve the bites warm on their own, or with toast or a pile of mixed greens.