Add eggs (4), cream cheese (1/4 cup), cheese, salt (1/4-1/2 teaspoon), and pepper (1/4 teaspoon) to a blender, and blend until smooth.
Add meat or veggies and stir to combine.
Evenly pour the egg combo into the compartments of the egg bite silicone mold. Place mold on the metal trivet, and place a piece of aluminum foil loosely on top.
Add 1 cup of water to the instant pot, and carefully lower the egg bite mold into the IP using the handles of the trivet. Place lid on top, and turn the pressure release valve to "sealing". Set the IP to steam and steam the egg bites for 13 minutes. It will take about 5 minutes for the IP to come to pressure. Once done, turn the pressure release to "venting". Once the pin drops, carefully remove the lid.
Use oven mitts to grab the handles of the trivet and remove the silicone mold from the IP. Discard the aluminum. Use a spoon to gently trace the edges of your egg bites and scoop them out of their mold.
Notes
Mix-ins - feel free to use whatever mix-ins you prefer, just be sure they're grates, or finely chopped! Also, don't use watery veggies. If using something packed in liquid, I like to gently ring out the liquid with towels (added water may prevent the bites from setting).
Preventing watery egg bites - the best way to do this is to loosely tent the mold with aluminum foil (I'm talking just place a sheet on top).
How to make oven baked egg bites -
Prepare the oven racks so that the top rack is in the middle, and the bottom rack is a few inches below that. Preheat the oven to 350 F, and coat a muffin tin pan generously with cooking spray.
Place a 9x13 casserole dish on the bottom rack, and pour about 1" of boiling water into it.
(Follow steps above for making the egg bite filling)
Place the muffin tin pan on the top rack, and bake for 25-27 minutes, until the egg bites have completely set.