Preheat a 12-cup muffin pan in a 425 degrees F oven for 15 minutes. Meanwhile, whisk 2 eggs, 1 1/4 cups warmed milk and 1 tablespoon melted butter. Whisk in 1 cup flour and 1 teaspoon each kosher salt and coarsely ground pepper; let rest 10 minutes. Generously brush 8 of the muffin cups with vegetable oil. Fill the 8 cups with the batter and top with shredded asiago. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the tops are browned and puffed, 14 to 18 minutes.