Preheat oven to 350 degrees. Butter a 9x13 baking dish with 1 Tablespoon of butter, set aside.

Form the sausage into 12 evenly sized little patties. Cook the patties, and set them aside on a paper towel-lined plate.

Cook bacon until crisp. Drain on a paper towel-lined plate. Chop into small pieces.

Shred Colby Jack cheese.

Combine the eggs with the milk, add in salt and pepper and cook them in a skillet with 1 Tablespoon of butter. Scramble the eggs, and remove them from the pan.

Cut the Hawaiian rolls in half horizontally, and arrange the bottoms into the buttered 9x13 baking dish.

Sprinkle half of the cheese over the rolls. Top each roll with one sausage patty, then cover the patties with scrambled eggs. Sprinkle bacon pieces over the eggs, and top with remaining cheese.

Position the tops of the Hawaiian rolls over the rolls in the baking dish. Melt the remaining 1 Tablespoon of butter and brush the tops of the rolls. Give them a light sprinkling of salt.

Bake for 15 minutes, or until the tops are browned and the cheese is melty. Let stand for 5 minutes before serving.

Garnish with fresh parsley before serving, if desired.