In a mixing bowl, whisk together the eggs and heavy cream until well combined.

Stir in the shredded cheddar cheese, diced bacon or ham, bell peppers, spinach, salt, and pepper.

Grease the egg bite molds with cooking spray or butter to prevent sticking.

Divide the egg mixture evenly among the greased molds, filling them about 3/4 full.

Add 1 cup of water to the Instant Pot and place the trivet inside.

Place the filled egg bite molds on the trivet, stacking them if necessary.

Secure the lid on the Instant Pot and set the valve to the sealing position.

Select the "Pressure Cook" or "Manual" setting and set the timer for 8 minutes on high pressure.

Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully do a quick pressure release.

Carefully remove the egg bite molds from the Instant Pot and let them cool slightly before unmolding.

Serve the Instant Pot Egg Bites warm or store them in the refrigerator for up to a week.