Break some eggs on top of jambalaya and cook until set for a Cajun brunch dish.
Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon; set aside. Drain fat, reserving 2 tablespoons bacon drippings in skillet.
Stir water and Rice Mix into skillet. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in bacon.
Make 6 indentations with back of wooden spoon in rice mixture. Break an egg into each indentation. Sprinkle with green onions. Cover. Cook 5 to 7 minutes or just until eggs are set.