Preheat the oven to 400°F (200°C).

Arrange the turkey ham on a baking sheet and bake for about 15–20 minutes until lightly crisp. Set aside on a paper towel-lined plate.

Heat the neutral oil in a skillet over medium-low heat. Add the frozen hash browns, pressing them into an even layer. Cook for about 5 minutes per side until golden brown and crispy. Transfer to a plate and wipe out the skillet.

Melt the butter in a nonstick pan over medium-low heat. Whisk the eggs with the salt and cook gently, stirring until softly scrambled.

Lay one tortilla flat. Sprinkle some shredded cheese over the lower third, leaving a small border.

Add half of the crispy hash browns, half of the scrambled eggs, half of the turkey ham, half of the chunky salsa, several pickled jalapeño slices, and half of the avocado.

Fold in the sides and tightly roll the tortilla into a burrito. Repeat with the second tortilla.

Heat the cleaned skillet over medium heat. Sprinkle a little shredded cheese directly into the pan and place one Breakfast Burrito seam-side down on top. Cook for 1–2 minutes until the cheese becomes crispy and golden. Turn and crisp the opposite side. Repeat with the second burrito.

Slice in half and serve immediately with extra salsa or your favorite breakfast sides.