In a large bowl, whisk together flour, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add cold water, mixing until the dough comes together. Form into a ball, wrap in plastic, and chill for 20 minutes.

Whisk eggs in a bowl and season with salt and pepper.

Scramble eggs in a nonstick skillet over medium heat until just set; remove from heat.

Stir in shredded cheese, cooked bacon or ham, and any optional veggies.

Preheat oven to 375°F (190°C).

Roll out dough on a floured surface into a 12x10-inch rectangle.

Cut dough into 6 equal rectangles (about 4x3 inches each).

Spoon filling onto half of the rectangles, leaving edges clear.

Brush edges with beaten egg.

Place the remaining dough rectangles on top and press edges firmly with a fork to seal.

Brush the tops with egg wash for a golden finish.

Cut small vents in the top of each pop-tart to release steam.

Arrange pop-tarts on a baking sheet lined with parchment paper.

Bake for 15–20 minutes until golden and crisp.

Cool slightly before serving.