In a large bowl, whisk the flour and salt together. Add the cold cubed butter. Use a pastry cutter or your fingers to mix until the dough looks like coarse crumbs with some larger pieces.

Slowly sprinkle in ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together.

Split the dough into two parts, shape them into disks, wrap in plastic, and refrigerate for at least 1 hour or overnight.

While the dough chills, cook the filling ingredients and let them cool. Scramble the eggs until they are just set but a little moist.

In a bowl, mix the cooled scrambled eggs, shredded cheese, crumbled bacon, chopped green onions, pepper, and garlic powder. Gently stir to combine everything without breaking up the eggs too much.

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Roll out one disk of dough on a floured surface to about ⅛-inch thick. Cut into 3×4-inch rectangles and place them on the prepared baking sheets.

Spoon around 2 tablespoons of filling onto each rectangle, leaving a ½-inch space around the edges.

Roll out the second disk of dough and cut it into matching rectangles.

Place these on top of the filled rectangles. Press around the filling to remove air pockets and seal the edges firmly.

Use a fork to crimp the edges and cut a few small vents in the top of each pop-tart.

Brush with egg wash and sprinkle with flaky sea salt.

Bake the Savory Breakfast Pop-Tarts for 20-25 minutes, rotating the baking sheets halfway through.

They should be golden brown when done. Let them cool slightly before serving as the filling will be very hot.