In a cast iron skillet heat about a tsp of oil over medium heat. Brown sausages in the pan, breaking it up simultaneously. Once sausage is browned, add the swiss chard, red pepper flakes and salt and pepper.
Once the chard begins to wilt slightly, reduce the heat to low and add the minced garlic cloves and saute for 30 seconds.
Whisk the eggs together in a large bowl with add salt and pepper, Franks red hot and milk. Once the eggs are whisked, slowly transfer the mixture to the cast iron skillet over low-medium heat. Once the eggs start to set, transfer to a 350 degree oven and bake for 25-30 minutes.
Top with chopped herbs of your choosing (parsley, chives, taragon, etc.) and serve. Enjoy!