1. Preheat oven to 375°F. Using a 3-inch diameter cookie cutter, cut pastry into 30 rounds. Push into mini non-stick muffin tins. Poke the bottom of each several times with a fork. Bake 15 minutes.
2. Meanwhile, fill a medium saucepan halfway full with water and heat to a boil over high heat. Add the collards, onion, garlic, hot sauce, and salt. Simmer 5 minutes. Drain. Pat dry using kitchen towel.
3. In a medium bowl whisk together eggs and milk. Add ham, collard mixture, and cheddar cheese. Spoon into prepared pastry shells.
4. Bake until eggs are set, 20-25 minutes.

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