Preheat oven to 425ºF.

Place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy. Remove the bacon from the pan and drain on a paper towel-lined plate.

Beat 4 eggs in a small mixing bowl. Add the eggs to the pan that the bacon was cooked in, season with salt and pepper, and scramble them lightly. Transfer the eggs to a plate and reserve.

In a medium mixing bowl, combine the baking mix, milk and remaining egg to make the batter. Gently stir in the crispy bacon, reserved scrambled eggs and shredded cheese.

Deposit dollops of the batter onto a greased baking sheet and bake until golden brown, 10-12 minutes.