Add the eggs, sharp cheddar cheese, cottage cheese, Greek yogurt, salt, and garlic powder to a blender. Blend for 30 seconds until completely smooth and well combined—this creates a creamy, custard-like base that will cook into tender, fluffy bites. The Greek yogurt adds protein and richness while the cottage cheese contributes a delicate texture.

While the batter blends, grease your muffin tin or silicone molds with oil or cooking spray—this prevents sticking and makes removal easier. Finely chop the sun-dried tomatoes into 1/4-inch pieces and finely chop the fresh basil. I like to do the tomato and basil prep while the batter is blending to save time, then distribute them evenly among the muffin cups, placing about 1 teaspoon of tomato and a small pinch of basil in each cup.

Pour the egg mixture from Step 1 into each prepared cup until about 3/4 full—don't overfill, as the bites will rise slightly during cooking. Cover the muffin tin tightly with foil. Add 2 cups of water to your pressure cooker pot, place the trivet inside, and carefully set the covered muffin tin on the trivet. Lock the lid and cook on high pressure for 8 minutes. I find the pressure cooker method creates the most evenly cooked, creamy bites with minimal effort.

Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes—this gentle release prevents the eggs from deflating too quickly and ensures a tender crumb. After 10 minutes, carefully remove the foil and let the bites cool in the muffin tin for 5 minutes before running a thin knife around the edges and popping them out. They'll continue to set as they cool.

If using an oven instead, preheat to 375°F and place a shallow pan of water on the bottom rack to create a gentle steam environment—this ensures even, creamy cooking. Pour the egg mixture from Step 1 into the prepared cups with fillings from Step 2 until 3/4 full. Place the muffin tin on the middle rack above the water pan and bake for 20 minutes until the centers are set but still slightly jiggly when gently shaken.

Remove the muffin tin from the oven and let the bites cool for 5-10 minutes. Run a thin knife around the edges of each bite to loosen them, then gently pop them out of the tin. They'll continue to firm up slightly as they cool.