Preheat the oven to 350°F and grease 3 large bundt cake pans. To make the XXL bagel, heat the milk up in a saucepan until it becomes warm, then stir in the sugar and dry yeast. Once combined, add in the flour, salt, and butter, then knead the mixture until a smooth dough forms. Cover the dough and let it rise in a warm place for 30 minutes. Once the dough has risen, divide it into 3 equal segments and roll each one out into a thick log. Place each log of dough in a greased bundt cake pan, forming a circle with the dough. Brush milk over the surface of the dough and sprinkle sesame seeds on top, then transfer the bundt cake pan to the oven and bake at 350°F for 35 minutes.
Scramble the eggs and mix them with chopped chives, fry the breakfast sausages and bacon, and heat up the baked beans. Cut 1 of the baked XXL bagels in half and spoon the baked beans onto the lower half. Add a layer of scrambled eggs on top of the beans, then place the slices of bacon and breakfast sausages on top.
Press the top half of the bagel on top of the filling, cut the XXL breakfast bagel into segments, and dig in!
Cut a baked bagel in half and spread peanut butter on the lower half. Place a layer of fresh strawberries on top of the layer of peanut butter, add a layer of strawberry jam, and sprinkle peanuts on top.
Press the top half of the bagel on top of the fillings, cut the XXL breakfast bagel into segments, and grab a piece as quickly as you can, before they all disappear!
Cut the baked bagel in half and remove the top. Cut the eggplants in half and slice the zucchinis, then fry them. Slice the yellow bell peppers, onions, and tomatoes, then spread chive & onion cream cheese on the bottom half of the bagel. Top the layer of cream cheese off with the prepared vegetables.
Spread chive & onion cream cheese on the top half of the bagel, press the top half of the bagel on top of the fillings, cut the XXL breakfast bagel into segments, and enjoy!
