Take your taste buds on a trip to paradise with this tropical play on the classic breakfast sandwich.
Cook bacon in a non-stick skillet until pieces begin to brown. Remove and keep warm.
Add margarine to skillet and sauté pineapple.
Remove and keep warm.
Slice rolls horizontally in half. Toast with cut end facing up.
Scramble eggs and begin to cook while toasting rolls.
Assemble each serving: Spread 1 tablespoon of cream cheese on both cut (toasted) sides of each roll.
Place 1 slice of bacon over cheese; divide eggs equally over each serving; top with 3-4 pieces of pineapple.
Garnish with chopped parsley.