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Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Spray a mini muffin pan with non-stick cooking spray.
In a blender, combine the eggs, oil, and milk. Blend for about 5 seconds to combine. Add the tapioca flour, Parmesan cheese, mozzarella (or Cheddar) cheese, salt, and baking powder. Blend for another 5 seconds to combine, then scrape down the sides of the jar and blend very briefly again. Avoid over-blending to prevent incorporating too much air, which can make the batter difficult to pour.
Pour the batter into the muffin wells, filling them about three-quarters full.
Bake for 15 to 18 minutes, until puffed and lightly golden. The cheese breads may fall slightly in the center, either in the oven or as they cool; that’s normal.
Remove the cheese breads from the muffin pan and serve warm.