Preheat oven to 375. Using 1 tbsp of olive oil, rub a little bit into each cup of a silicone muffin pan (I find this works better than spray). Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the sausage pieces and cook for 2-3 minutes. Add in the sweet potato and stir for an additional 2-3 minutes. Add in the kale and stir for 1-2 more minutes. Let the mixture cool for a few minutes.
Meanwhile, beat the 10 eggs together with the 1/2 tsp of sea salt and 1 tbsp hot sauce. I like to do this in a large Pyrex measuring cup so it pours easily into the cups.
Scoop an even amount of the sausage, potato, and kale mixture into each cup. Pour a bit of the egg mixture into each cup, filling to slightly below the top.
Bake for 18-20 minutes until the eggs are set and no longer runny. Pop them out of the silicone muffin pan and enjoy! I like to serve these with ranch dressing or ketchup. You can store them in the fridge for up to 4 days.