Mix the butter and the cream cheese in a medium bowl, blend in flour. Refrigerate for 1 hour and then roll into 1 1/2” to 2” balls. Press the balls into muffin cups and preheat the oven to 375°F. Crumble the sausage into a small skillet and cook over medium heat, stirring occasionally until browned and drain off the excess fat. Sprinkle sausage evenly into the pastry shells in the muffin cups and top with cheese and chives. Whisk the eggs, half and half, salt and cayenne pepper together until well blended and pour the mixture over the sausage in the pastry shells. Bake for 20 - 30 minutes or until set. Serve hot.