In a nonstick skillet, cook 4 strips of chopped bacon over medium heat for about 5–7 minutes, until crispy and golden. Add 1 cup of sliced mushrooms, sauté for an additional 3–4 minutes until tender, then remove and drain on paper towels.

In a medium bowl, crack 4 fresh eggs and sprinkle in a pinch of salt, whisking until smooth.

Return the skillet to medium heat and melt 1 teaspoon of butter. Pour in half of the egg mixture and cook undisturbed for 2–3 minutes.

Gently push the cooked parts toward the center, add half of the bacon and mushroom mixture, and fold the omelet over the filling, cooking for 1–2 minutes more.

Repeat for the second omelet, melting another teaspoon of butter and using the remaining egg mixture.

In the same skillet, melt 1 tablespoon of butter. Whisk in 1 tablespoon of flour and cook for 1 minute, then gradually add 1 cup of milk, whisking until thickened for 2–3 minutes.

Stir in 1 cup of shredded cheddar and ¼ cup of grated Parmesan cheese, adding taco seasoning to taste until melted and creamy.

Plate the omelets and drizzle the cheddar sauce over the top, garnishing with optional toppings like lettuce, tomatoes, or green onions.