Preheat oven to 350°F. Spray a 9x13” pan with cooking spray, and set aside.

Add a package of rolls to your cutting board and using a serrated knife (like a bread knife), carefully slice across the rolls, horizontally, keeping one hand on top of the rolls to steady them.

Once sliced, keep the rolls connected to each other and lift the entire top section off of the bottom section. Add the bottom section of the rolls to the prepared baking pan, cut side up.

In a mixing bowl, whisk together the eggs and milk. Sprinkle with salt and pepper, and whisk again.

Heat a skillet over MED or MED LOW heat. Spray with cooking spray or lightly drizzle with olive oil once hot.

Add egg mixture to the skillet. Use a rubber spatula and cook, stirring frequently, until eggs appear scrambled and no longer runny. Set aside.

Spread scrambled eggs in an even layer over the bottom section of the rolls. Top with cooked bacon pieces.

Lay cheese slices on top of the bacon, in a single layer. Add the top layer of the slider rolls.

In a small mixing bowl, combine all butter topping ingredients, whisking well.

Brush butter topping over the tops of the rolls, using all of the topping. Alternately, you can slowly and evenly pour the butter mixture over the tops of the rolls, using a rubber spatula to spread it around.

Cover pan with foil, and bake in preheated oven for 15-20 minutes, then uncover and bake another 3-5 minutes, until as golden brown and crispy as you’d like.

Sprinkle with minced parsley and serve hot.