Heat oven to 425*F. Spray 16 mini muffin cups with cooking spreay. unroll pie crust on work surface. Using 2 1/2 inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup. pressing down gently to form cup.

In blender or food processor, blend or process cream cheese, whole egg, egg yolk, and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.