Cook ground pork sausage in a large skillet over medium-high heat until browned and crumbled.

Drain excess fat from the skillet and return the sausage.

Add chopped onion and green bell pepper to the skillet with the sausage.

Sauté the onion and bell pepper for 5 minutes, or until tender.

Stir in diced tomatoes and green chiles.

Reduce heat and simmer for 10 minutes.

Lightly grease a 13x9 inch baking dish.

Layer half of the torn flour tortillas in the baking dish.

Top with half of the sausage mixture.

Sprinkle with half of the shredded Colby-Jack cheese.

Repeat the layers with the remaining tortillas, sausage mixture, and cheese.

In a separate bowl, whisk together eggs, milk, salt, and pepper.

Pour the egg mixture evenly over the layers in the baking dish.

Cover the baking dish and chill in the refrigerator for up to 8 hours (optional).

Preheat oven to 350°F (175°C).

Bake the strata, lightly covered with aluminum foil, for 30 minutes, or until golden brown and bubbly.

Remove the foil and bake for another 5-10 minutes to brown the top if needed.

Let stand for a few minutes before serving.