1. Center a rack in oven and heat to 450 degrees. Grease a 24-cup mini muffin pan (or two 12-cup mini muffin pans) and set aside.
2. In a medium bowl, whisk eggs and milk until frothy, about 1 minute. Add flour, salt, and pepper and whisk until batter is frothy and mostly smooth (it's okay if some small lumps remain). Gently stir in 2 teaspoons thyme and 1/2 cup cheese. Divide batter evenly among muffin cups (cups should be nearlyfull) and sprinkle with remaining 1 teaspoon thyme and 1/4 cup cheese.
3. Transfer to oven and bake 10 minutes, then reduce heat to 350 degrees and bake until popover tops are golden brown and crisp, 8 to 10 more minutes. (For extra-crispy popovers, use a paring knife or skewer to poke small holes in tops, then bake an additional 5 minutes.) Serve immediately.
Source: Hannaford fresh Magazine, December 2020