Prepare the egg bites molds by spraying each cup with nonstick cooking spray
In a small mixing bowl, whisk together the eggs, cream, salt and pepper
Pour the egg mixture into the prepared molds
Evenly divide the meats and vegetables between all 14 cups. Use a spoon to press the fillings down into the mixture
Cover each mold with foil and stack them on a trivet with handles.
Add one cup of water to the inner pot and lower the trivet with the molds down into the pot.
Close and lock the lid, turning the steam release valve to closed. Press Steam (or manual/high pressure) and adjust the time down to 6 minutes. Press Start/Stop.
When the time is up, do a quick release and remove the molds right away. Uncover and allow the egg bites to cool and sink back down into the molds. After 10 minutes or so, cover and place in the refrigerator.
To reheat, remove the egg bites from the mold and place on a plate. Microwave for 30-60 seconds. Store egg bites in the refrigerator for up to a week.
For a more even distribution of fillings, do not stir them into the egg mixture first. Pour out the eggs and then add the filling
Do NOT use the plastic lid on the egg bites for cooking. Use only for storage.
If you only have one mold, cook one batch, remove the bites after cooling and then cook the next. However, if the pot is still warm, it will preheat more quickly so cook time may need to be increased by a minute or two.