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Sausage and Grits Casserole

1 pound venison bulk sausage
1/2 cup raw grits (not instant), cooked
1 cup sharp cheddar cheese, grated
1/2 cup chopped ham, optional
3 eggs
3/4 cup milk
1/4 stick margarine
Salt & black pepper to taste
Brown and drain venison sausage.  Place in 8-inch square casserole.  Cook grits by directions (stiff, not runny).  Add margarine, cheese and ham to grits.  Beat eggs, milk, salt and pepper together adn add to slightly cooled grits mixture.  Pour over sausage in casserole.  Bake at 350 degrees about 40 minutes or until set.  Serve immediately.  Makes 4-6 servings.