Heat a large skillet over medium heat. Add the chopped turkey ham and cook until slightly crisp. Remove and set aside.

In the same skillet, add olive oil. Sauté onion, red bell pepper, poblano pepper, and corn for about 5 minutes until softened.

Add garlic and cook for 30 seconds. Season with salt and pepper, then transfer to a plate.

Return skillet to heat and drizzle a bit more oil. Whisk eggs with cheese, then pour into the skillet. Scramble until cooked through (3–5 minutes).

Season eggs with salt and pepper, remove from heat, and stir in basil and cilantro.

Warm tortillas in the microwave for 30 seconds.

Assemble each Avocado Breakfast Burrito by layering eggs, vegetables, turkey ham, potatoes, and avocado onto each tortilla.

Fold and roll tightly. Wrap in foil if needed.

Reheat in the oven for 10 minutes if desired. Serve with sour cream, salsa, or hot sauce.