1. Prepare Croustades: Preheat oven to 350°F. Cut rind off Saga Blue Brie and discard. Combine Saga and Blue cheese in food processor along with eggs. Process until smooth, about 1 minute.
2. Spray two 12-cup mini non-stick muffin pans with non-stick vegetable spray. Spoon one tablespoon of cheese mixture into each muffin cup.
3. Bake for 12-15 minutes, until croustades are golden and puffy. Remove from oven and let rest for one minute to set. Gently remove croustades from the pan.
4. Prepare mushroom filling: Cut bacon into ½-inch pieces and cook until crisp. Remove bacon from skillet and drain. Keep 3 tablespoons of bacon drippings in skillet and add lemon juice and scallions. Cook until scallions wilt, about 2 minutes. Add mushrooms and cook until soft, about 4-5 minutes. Remove from heat and combine with blue cheese. Keep warm until ready to serve. Spoon a tablespoon of filling into each croustade and serve.
Note: Croustades are to be served warm. They can easily be reheated by placing them on a non-stick baking sheet, covered with foil and warmed for 3 minutes in a 325°F oven. Fill after warming.