Heat oven to 350º
Scramble the eggs in 4 tbs of butter. Set aside.
Place the rolls on the baking sheet lined with a silpat, parchment or foil. Using the rim of the baking sheet as a guide, slice the rolls in half lengthwise. Using a long serrated bread knife, saw back and forth and rotate the pan as you go.
Gently remove the top of the buns and set aside.
Evenly spread the meat across the bottom of the buns.
Layer the scrambled eggs evenly over the ham.
Lay out the cheese slices on top of the eggs.
Carefully replace the tops of the buns over the cheese.
In a small sauce pan or sauté pan on medium heat, combine the remaining 4 tbs butter, brown sugar, mustard, onion powder, poppy seeds and Worcestershire sauce. Cook until the mixture is hot and bubbly.
Using a pastry brush, brush the butter mixture over the tops of the buns.
Bake in the hot oven for 10 minutes. Rotate the baking sheet to ensure even baking. Cook an additional 10 minutes or until the tops are golden and the cheese is melted.