Heat a large frypan over medium-high heat. Add a splash of olive oil, then the bacon, sausage meat, capsicum and onion and cook, stirring and breaking up the meat as you do, until the vegetables are tender, bacon is crisp and sausage meat is browned.
Add the garlic and cook for a further minute. Remove from the heat.
Crack the eggs into a large bowl, add the milk, cream and mustard powder and whisk well to combine.
Combine the cooked meat/vegetable mixture with the parsley and spinach leaves.
Place half the cubed ciabatta into a large casserole dish. Add half the milk mixture, followed by half the vegetable/meat mixture. Sprinkle with half the cheeses. Then repeat layers with more bread, milk mixture, then vegetable/meat mixture. Finish with the remaining cheeses sprinkled on top.
The strata can now be refrigerated and cooked the next day, or leave to sit for at least 30 minutes. The longer it sits the better.
When ready to cook, preheat the oven to 180°C (350°F).
Cook the strata for 50 minutes to an hour, or until it looks puffy and golden.
Remove and allow to cool a little before serving.
