Savory Breakfast Casserole With A Trio Of Toppings: Mushroom And Onion Jam, Tomato And Pesto And Avocado Black Bean Salsa

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Cooking spray

10 large eggs

3 cups milk

1 (10.75-ounce) can cream of mushroom soup

2 (5-ounce) bags large-cut croutons (recommended: Chatham Village)

1 (8-ounce) package diced ham

2 cup shredded Cheddar cheese

2 tablespoons chopped fresh parsley

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

2 (12-ounce) bags frozen chopped onions, thawed

2 (8-ounce) packages sliced mushrooms

1 tablespoon sugar

1 tablespoon apple cider vinegar

1 (15-ounce) can diced tomatoes, drained

1/2 cup prepared pesto

1 tablespoon red wine vinegar

1 pint prepared guacamole

1 (15-ounce) can black beans, drained

1 canned jalapeno, finely chopped

1 tablespoon lime juice

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