Separate the yolk of the Egg (8) from the whites and set whites aside. Discard yolk or save to use in another recipe.
Pour Water (1 cup) into the base of the Instant Pot or electric pressure cooker and set aside.
Place the Egg Whites, Parmesan, Romano & Asiago Cheese Blend (1 cup), Cottage Cheese (1/2 cup), and Heavy Cream (1/4 cup) into a blender, food processor, or cup for an immersion blender and blend down until smooth.
Julienne the Sun-Dried Tomatoes (1/4 cup).
Divide the Crumbled Feta Cheese (1/2 cup), Fresh Baby Spinach (1/2 cup), and sun-dried tomatoes among the sections of a silicone egg mold.
Pour the egg mixture onto each of the egg mold sections over the feta, spinach, and sun-dried tomatoes.
Place the egg mold onto the metal steamer rack and lower into the pressure cooker.
Lightly cover the egg mold with foil and secure the lid. Turn the vent to 'sealed' and set the pressure cooker to 'Steam' for 8 minutes. Once done, allow the natural pressure to release (this took about 10 minutes).
Remove the mold and set aside to cool for a few minutes before popping the egg bites out.
Enjoy right away or store in an air-tight container in the fridge for 3-5 days. Remove from the fridge and zap in the microwave for a few seconds to enjoy!