Preheat oven to 350°F.
Using a serrated knife, slowly slice through all 12 buns (don't tear the 12 apart), so you essentially have one large top bun and one large bottom bun.
Place the bottom of the buns in a greased 8x11" pan. If you don't have an 8x11" pan, you can just place them in the center of a greased 9x13". Set the top buns aside.
Spread the cream cheese on the bottom buns.
In a saucepan, brown the breakfast sausage and the red pepper. Drain any excess fat; set aside.
In a mixing bowl, combine the eggs, milk and black pepper with a whisk. Once smooth, heat a skillet with 1 tbsp vegetable oil on the stovetop.
Once it's hot, add the eggs and stir occasionally until cooked (making scrambled eggs).
Sprinkle the sausage mixture over the bottom buns with the cream cheese, then the eggs on top of that.
Next, sprinkle the cheese on top and place the bun tops over the sandwiches.
In a small bowl, microwave the butter until melted. Stir in the onion powder, black pepper and parsley. Brush overtop of the rolls, letting it soak in a bit.
Bake for 20 minutes or until cheese is melted and tops are golden brown.
Slice and serve!