Heat the oil in a large non-stick skillet and cook the veggies for 2 - 3 minutes, until softened. Remove from pan and set aside.
In the same pan, add the cubed Hatfield Pork and cook for about 5 minutes, until browned on all sides. Remove from heat and add to the cooked veggies.
In a large bowl, add the eggs, milk, half and half, salt and pepper and whisk to combine. Set aside.
In a separate bowl, add the ricotta and the remaining egg and mix to combine. Stir in the parmesan cheese.
To assemble the casserole, start by buttering a large 13x9 casserole dish.
Add 1/3 of the bread to the dish followed by 1/2 of the ricotta mixture followed by 1/2 of the meat and veggie mixture and 1/3 of the shredded cheeses.
Repeat the layers again and finish with the last 1/3 of bread and 1/3 of shredded cheese.
Pour the egg mixture evenly over the top of the casserole. Cover with foil and refrigerate overnight.
The following day, preheat the oven to 350ยบ F. Remove the foil and cook the strata for 1 hour, until set and top is golden brown.
Allow to cool for 5 minutes. Serve and enjoy!