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

Unroll the refrigerated pie crust and sprinkle the protein powder evenly over the surface. Gently knead to incorporate, adding a tablespoon of water if needed to form a smooth dough.

In a skillet, cook the lean turkey sausage until browned and drain any excess fat thoroughly.

In a mixing bowl, whisk together the eggs, egg whites, cottage cheese, Greek yogurt, and nutritional yeast.

Cook the egg mixture in a non-stick pan over medium heat, scrambling until just set but still slightly glossy. Remove from heat.

Stir in the cooked sausage, shredded cheddar cheese, and fresh spinach.

Roll out dough to 1/8-inch thickness and cut into even rectangles measuring approximately 3x4 inches. You will need two rectangles for each pop-tart (about 12 rectangles total for 6 pop-tarts).

Place 2-3 tablespoons of the high-protein filling onto the center of half of the pastry rectangles, leaving a half-inch border around the edges.

Top with the remaining pastry rectangles. Use a fork to crimp the edges securely to seal the pop-tarts, crimping twice for best results.

In a small bowl, whisk together the beaten egg and milk to create an egg wash. Brush the tops of the pop-tarts with the egg wash.

If using, sprinkle with hemp hearts or sesame seeds for extra protein and crunch.

Use the fork to poke 3-4 small holes in the top of each pop-tart to allow steam to escape while baking.

Bake for 15-20 minutes, or until the crust is golden brown and the filling is hot.

Let them cool for 5 minutes before serving.