1. Make the American Lamb Sausage:

In a large mixing bowl, combine the ground American lamb, minced garlic, cumin, coriander, smoked paprika, red pepper flakes (if using), oregano, parsley, salt, and pepper.

Mix the spices and herbs into the lamb until well incorporated.

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the seasoned lamb mixture and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-10 minutes. Drain any excess fat, then set aside to cool slightly.

2. Prepare the Egg Custard:

In a large bowl, whisk together the eggs, milk (or half-and-half), Dijon mustard, and a pinch of salt and pepper.

Stir in the bread cubes,  crumbled feta cheese, roasted red peppers, chopped herbs and cooked lamb sausage.  Fold it all together.

3. Assemble the Bake:

Grease a 9x13-inch baking dish with olive oil.

Pour the mixture into the dish.

Cover the dish with plastic wrap or foil and refrigerate overnight (or at least 4 hours) to allow the bread to soak up the custard.

4. Bake:

Preheat the oven to 350°F (175°C).

Remove the egg bake from the refrigerator and let it come to room temperature for 20-30 minutes.

Bake uncovered for 40-45 minutes, or until the eggs are set and the top is golden brown.

If the top starts to brown too quickly, cover the dish with foil during the last 10-15 minutes of baking.

5. Serve:

Let the egg bake cool for 5-10 minutes before slicing.

Garnish with additional fresh herbs and serve warm.