Preheat oven to 350 degrees.
Divide the sausage into 8 equal balls. Flatten each ball into a circle, then press each circle into a compartment of the muffin tin. Make sure that the bottom is as flat as possible and that the sides come as close to the top as you can get it. When you're finished with all of them, put them in the oven for 15 minutes. After that time, remove them, drain any accumulated fat, put them on a foil-lined cookie sheet and put them back in the oven.
Put the cream into a small saucepan and add the cream cheese. While it heats, melt the butter in a non-stick skillet. Beat six eggs with a pinch of salt, then scramble them to a soft texture in the skillet, making sure to also whisk the gravy frequently while the eggs cook. When the eggs are finished, remove them from the heat and remove the sausage cups from the oven as well.
If the cream cheese hasn't melted into the cream at this point, keep whisking until it does, then add as much pepper as you can stand and a pinch of salt. Stir the finished gravy into the eggs, then scoop the egg mixture into each sausage cup. Sprinkle with more pepper before serving or storing.
Macros per serving: 295 calories, 1 gram net carbs, 16 grams protein, 26 grams fat.