Turn the oven up to 450°F. Combine baking mix and sugar, then slowly stir in 2/3 cup of the buttermilk right up until the dough comes together. Stir in the cheese and bacon. 

Flatten the dough into a 1/2-inch thick disk. Cut 3 (4-inch) rounds out of dough. Use the scraps to make an extra round for a total of 4. Place the rounds on a baking sheet lined with parchment paper. Make a 1/4-inch deep well in the middle of each round.

Crack an egg into each well. Brush the edges of the rounds with the remaining 2 tablespoons of buttermilk. Bake them in the oven until they turn golden brown and the eggs are set, about 13 to 15 minutes. Let them cool slightly before serving.