In a nonstick skillet over medium heat, cook chopped bacon until crispy, about 5–7 minutes. Add sliced mushrooms and sauté until tender and browned, about 3–4 minutes. Remove from heat and drain excess grease.

In a medium bowl, whisk together the eggs and a pinch of salt until frothy. Heat 1 teaspoon of butter in a clean skillet over medium-high heat until melted.

Pour half of the egg mixture into the skillet, tilting to spread evenly. Cook until the edges set, gently pushing cooked parts toward the center. When the omelet is slightly runny on top, add half of the bacon and mushroom mixture, then fold the omelet over.

Gently slide the filled omelet onto a warm plate. If still jiggly, it will continue cooking off the heat. Clean the skillet for the second omelet.

Repeat the process with the remaining egg mixture and filling for the second omelet, ensuring it’s golden and fluffy.

In a small saucepan, melt 1 tablespoon of butter over medium heat. Stir in flour and cook for about 1 minute until smooth. Gradually whisk in milk, stirring until thickened, about 2–3 minutes.

Remove from heat and stir in the shredded cheddar cheese, Parmesan cheese, and taco seasoning until melted and creamy. Adjust consistency with more milk if needed.

Drizzle the cheesy sauce over the omelets and add any optional toppings desired. Serve immediately.