Brown the sausage and drain off excess grease. Break up the two bouillon cubes and stir them into the cooked sausage. Set mixture aside to cool. In a large mixing bowl, beat the eggs and milk together. Dice the English muffins and add to the egg mixture. Dice the Velveeta and shred the other cheeses, and stir them into the egg mixture. Add a big handful of chopped parsley. Add the sausage to the egg and cheese mixture and fold together to combine well. Pour into a greased 9 x 13 in. baking pan and bake at 375 for about 45 minutes or until knife inserted in center of dish comes out clean.Allow the dish to "rest" for about ten minutes to firm up. While the dish "rests" prepare the Hollandaise sauce per package instructions. Spoon sauce over each serving of Benedict...and ENJOY!