In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from skillet and set aside.

In the same skillet, add the mushrooms, bell pepper, onion, and garlic. Cook until vegetables are softened and mushrooms have released their liquid.

Meanwhile, in a medium bowl, whisk together the eggs, salt, and pepper.

Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Cook, stirring occasionally, until the eggs are scrambled and cooked through.

Return the cooked sausage to the skillet and stir to combine.

Sprinkle the shredded cheddar cheese on top and cover the skillet until the cheese is melted.

Garnish with fresh parsley and serve hot.