In a large bowl, whisk together the eggs, milk, melted butter, flour, salt, and pepper. Whisk until all lumps have disappeared. Whisk in the cheese and thyme. Transfer the batter to an airtight container, and refrigerate for at least 2 hours or up to 1 day.
Adjust rack to highest position in oven. Preheat oven to 425 degrees F. Generously butter 2 mini muffin tins. Fill each cup to the top with the chilled batter. Bake popovers until golden and puffed, 18 to 20 minutes. Repeat with remaining batter. Serve immediately.
(c) 2002 Martha Stewart Living Omnimedia, Inc. All Rights Reserved