Heat oven to 400°F. Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 3-inch round cutter or glass, cut 24 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased miniature muffin cup.
Melt margarine in large skillet over medium-high heat. Add 3/4 cup onion; cook 5 minutes, stirring occasionally. Reduce heat to medium; cook an additional 13 to 15 minutes or until onion is softened and golden brown, stirring occasionally. Remove from heat.
Beat eggs in medium bowl. Stir in sour cream, salt and hot pepper sauce. Stir in cooked onion and 1/4 cup of the cheese. Spoon onion mixture into crust-lined cups. Sprinkle with remaining 1/2 cup cheese.
Bake at 400°F. for 10 to 15 minutes or until golden brown and set in center. Serve warm or at room temperature. Garnish with additional onion.