Preheat oven to 425 degrees. With and electric mixer beat eggs, flour, basil, oregano, thyme, salt, and milk until well blended. The batter may be slightly lumpy. Batter may be refrigerated, covered, overnight, if desired. Stir well before using.
Place about 1/2 teaspoon of butter in each of the ten 2 1/2 inch muffin cups, or popover pan. Place the pans in the oven for 1 to 2 minutes or until the butter is melted. Fill 1/3 full with batter. Drop 1 teaspoon of cheese into each cup and top with the remaining batter, filling the cups to about 2/3 full. Bake in the center of the oven for 25 to 30 minutes or until popovers are puffed and brown. Serve immediately with butter if desired.