In a large bowl, add eggs, salt, and pepper. Whisk until frothy, and set aside.

Heat a large skillet over medium heat. After the pan gets hot, add the oil and sausage. Cook the sausage for 5 to 6 minutes until both sides are lightly browned. Push the sausage pieces to one side of the pan, lower the heat to low-medium, and add the mushrooms and onions.

Cook the mushrooms and onions until the mushrooms shrink and soften and onions become translucent, about 4 to 5 minutes.

Next, add the bell peppers and tomatoes. If desired, season the vegetables with salt and pepper. Cook the peppers and peppers until the tomatoes begin to blister, about 4 to 5 minutes, then stir all the ingredients together. If there's a lot of excess liquid in the pan, adjust the heat to medium to help the liquid evaporate before adding the eggs.

Pour in the beaten eggs, and push them around the skillet with a spatula or wooden spoon until they're scrambled or cooked to the desired doneness. Remove the pan from heat, and serve the scramble immediately.

Store any leftovers in the refrigerator for up to 3 days.