Preheat the oven to 350°F.

In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart with a spatula as it cooks. Drain any excess grease and set aside.

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Pour the egg mixture into the skillet with the sausage and cook over medium heat, stirring gently until the eggs are just set, about 5 minutes. Remove from heat and stir in the shredded cheddar cheese until melted.

Slice the Hawaiian rolls in half horizontally and place the bottom halves in a greased 9x13-inch baking dish. Spoon the sausage and egg mixture evenly over the rolls, then place the top halves of the rolls on top.

In a small bowl, mix the melted butter, garlic powder, and dried parsley. Brush the mixture over the top of the rolls.

Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden brown.

Let cool for a few minutes before slicing into individual sliders.