In a saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm.  In a skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, sauté mushrooms until tender; set aside.

Place asparagus and water in a microwave-safe bowl.  Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm.

Heat an 8-inch skillet coated with non-stick cooking spray over medium-low heat; add ¾ cup beaten eggs (3 eggs). As eggs set lift edges, letting uncooked portion flow underneath. Sprinkle with a fourth of the asparagus, ¼ cup cheese and a fourth of the mushrooms.  Fold omelet in half. Cover for 1-2 minutes or until cheese is melted. Repeat for remaining omelets. Top with hollandaise sauce and bacon.