1Heat oven to 375°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Cook broccoli as directed on bag for minimum time. Chop broccoli.
2In medium bowl, stir Bisquick mix, crushed red pepper, salt, milk and eggs with whisk or fork until blended. Stir in broccoli and cheese sauce, Parmesan cheese and bacon. Divide mixture evenly among cups. Cups will be full.
3Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of puffs from pan; remove to cooling rack.
4Meanwhile, mix mayonnaise and Sriracha sauce in small bowl until smooth. Top each warm puff with mayonnaise mixture; garnish with green onion.