Whisk the eggs together in a large bowl until light and frothy, set aside. In a separate bowl, combine the flour and salt.

Heat the milk in a small saucepan over medium heat until bubbles appear around edges and milk is steaming, do not boil. Slowly add the milk to the eggs while whisking constantly. Gently stir in the flour mixture.

When oven is preheated, remove the muffin pan from the oven and, working quickly, spray with nonstick cooking spray. Pour the batter into the muffin pan, filling each cup all the way full. Top with a handful of cheese.

Bake until puffed and golden, about 45-50 minutes. It is best not to open the oven door while baking, as the escaping heat may prevent the popovers from rising completely.